Baked Penne Pasta with Chicken, Broccoli and Smoke Mozzarella Cheese
Description
This casserole will definitely become a family favorite. It's also a fantastic dish to serve to company or take to a gather ing or a pot luck.
Ingredients
Bread Crumb Topping:
3/4 c. panko or regular bread crumbs
2 T. butter, melted
Filling:
1 1/2 lb. broccoli, stalks discarded, florets trimmed into 1-inch pieces
1 T. salt for the cooking water
12 oz. penne pasta
2 T. olive oil
1 medium onion, minced
6 garlic cloves, finely minced
1/2 t. dried thyme
1/4 c. all-purpose flour
2 c. low-sodium chicken broth
1 c. heavy cream
1 teaspoon salt
1/2 t. black pepper
1 1/2 lb. boneless, skinless chicken breasts, from about 3, trimmed and cut into bite-size pieces
3 oz. smoked or regular mozzarella cheese, shredded
8 oz. jar oil-packed sun-dried tomatoes, drained and chopped
Directions
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Topping:
In a small bowl, combine the bread crumbs and butter; set aside.
Preheat oven to 400 degrees. Lightly grease a 9X13 inch baking dish; set aside.
In a large pot, bring water to a boil for the pasta. Stir in 1 T. salt and the broccoli; cook broccoli for 1 minute, until it's bright green; quickly transfer the broccoli with a slotted spoon to a bowl.
Return water to a boil; add the pasta; cook until al dente, about 1-2 minutes less than package directions (it will cook more in the oven while baking). Drain pasta; toss with 1 T. olive oil.
Wipe the pot dry. Add remaining 1 T. oil; return to medium heat until shimmering. Add the onion; cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly.
Add the flour, salt and pepper; cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken; cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and mozzarella cheese.
Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish; sprinkle on the bread crumb topping.
Bake until the casserole is bubbling and bread crumbs are lightly browned, about 15-20 minutes.
Serve immediately.
8 servings.