- Difficulty
- Easy
- Preparation
- 10 minutes
- Cooking time
- 45 minutes
- Servings
- 12
- 3 Slices
- White sandwich bread, dry and torn
- 8
- Garlic cloves, minced (divided)
- 2 ¼ Cup
- Grated asiago cheese or Aged manchego cheese, (divided)
- ¼ Cup
- Butter (divided)
- To taste
- Salt and pepper
- ¾ lb
- Shell or Penne pasta
- 1
- Onion, finely diced
- ½ tsp
- Red pepper flakes
- ¼ Cup
- All-purpose Flour
- ½ Cup
- White wine
- 3 Cup
- 3,25 % Homogenized Milk
- 2 Cup
- Chicken broth
- 2 lbs
- Boneless, skinless chicken breasts, diced to 1-inch
- 2
- Broccoli and Romanesco florets, lightly steamed
- Preheat the oven to 375 degrees and prepare a 9×13 baking dish with a small amount of butter around the sides.
- In a small dish, melt 1 Tbsp. of the butter in the microwave.
- Add the dry bread, 1 minced garlic clove, ¼ Cup Asiago cheese and the melted butter to a blender; pulse to combine. Set aside.
- In a 5 qt. stock pot, bring 2 quarts of salted water to a boil. Add the pasta and cook to al dente.
- Drain the pasta in a colander and set aside.
- Add the remaining butter to the empty stock pot and melt it over medium heat. Add the onion and cook until tender.
- Add the remaining garlic and red pepper flakes to the diced onion and cook until translucent.
- Sprinkle the flour over the onions and incorporate. Cook until golden.
- Whisking, add the white wine. Once evaporated, gradually add the milk and broth. Allow the mixture to bubble up between additions.
- Once the sauce is thickened, allow it to come to a gentle boil. Add the chicken and cook until no longer pink in the center.
- Remove the sauce from the heat. Add the remaining Asiago and incorporate. Season with salt and pepper to taste.
- Add the drained pasta, broccoli and Romanesco to the sauce and incorporate.
- Pour the mixture into the prepared baking dish. Sprinkle generously with the bread crumb mixture.
- Bake for 20 minutes, until golden and bubbly at the edges.
- Allow the dish to rest for about 15 minutes before serving.
