Baked Penne With Chicken, Broccoli, and Mushrooms

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Topping: process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
  • Filling: adjust an oven rack to the middle position; preheat oven to 400°.
  • Bring 4 quarts of water to a boil in a Dutch oven over high heat.
  • Stir in 1 T salt and the broccoli; cook until bright green, about 1 minute.
  • Remove the broccoli using a slotted spoon or wire spider and spread it out on a baking sheet to cool.
  • Return the water to a boil; add in the pasta and cook, stirring occasionally, until al dente.
  • Drain the pasta and toss with 1 T olive oil; leave it in the colander and set aside.
  • Wipe the pot dry; add in the remaining 2 T oil and return to medium heat until shimmering.
  • Add in the cremini and 3/4 t salt; cook until the mushrooms have released their juices and are brown around the edges, about 10 minutes.
  • Add in the onion and cook until softened and beginning to brown, about 8 minutes.
  • Stir in the garlic and thyme; cook until fragrant, about 30 seconds.
  • Add in the flour and cook, stirring constantly, until golden, about 1 minute.
  • Slowly whisk in the wine and the dried porcini with their reserved liquid; cook until the liquid is almost evaporated, about 1 minute.
  • Slowly whisk in the broth and cream; bring to a simmer, whisking often.
  • Add in the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes.
  • Off the heat, stir in the Asiago and pepper.
  • Add in the cooked pasta and broccoli to the sauce; stir to combine.
  • Transfer to a 13 x 9 inch baking dish and sprinkle with the bread crumb topping.
  • Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.
  • Serve immediately.
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