An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 box penne, fusilli, rigatoni or your favorite shape of pasta
- 2 cups cooked chicken breast, chopped
- 2 cups broccoli florets
- 1 pint grape or cherry tomatoes
- 1 recipe of our Besciamella Sauce or our Alfredo Sauce
- 1/3 cup Parmigiano Reggiano cheese, grated
- Salt and pepper
Directions
1.
Preheat
your
oven
to
375
degrees.
2.
According
to
the
instructions
on
the
box
of
pasta,
bring
a
pot
of
water
to a
rolling
boil.
3.
While
waiting
for
the
water
to
boil,
prepare
our
besciamella
or
alfredo
sauce
recipe,
chop
the
cooked
chicken
breast
and
cut
each
of
the
cherry
tomatoes
in
half.
4.
When
the
water
for
the
pasta
comes
to a
boil,
add
the
broccoli
florets
to
the
water
and
cook
for
2
minutes
or
until
bright
green.
Do
not
over
boil
the
broccoli
as
it
will
continue
to
cook
in
the
oven.
5.
Using
a
slotted
or
straining
spoon,
remove
the
broccoli
florets
from
the
cooking
water
and
set
aside;
then
add
the
pasta
to
the
boiling
water.
Cook
the
pasta
only
half
the
cooking
time
stated
on
the
box,
and
then
strain
the
pasta
from
the
water
and
put
it
into
a
mixing
bowl.
6.
To
the
mixing
bowl
with
the
pasta,
add
the
chopped
chicken
breast
and
half
of
the
besciamella
or
alfredo
sauce.
Use
a
spatula
to
mix
all
ingredients
well
so
that
the
sauce
coats
the
pasta
and
the
chicken.
Taste
and
add
salt
and
pepper
as
needed.
7.
Prepare
an
oven
safe
baking
dish
by
greasing
it
with
butter
or
nonstick
cooking
spray
or
line
the
dish
with
parchment
paper.
8.
Add
a
generous
spoonful
of
the
remaining
sauce
to
the
bottom
of
the
dish
and
spread
it
around,
and
then
add
about
one
third
of
the
pasta
mixture
to
the
dish
ensuring
that
it
evenly
covers
the
bottom
of
the
dish.
9.
Top
this
layer
of
pasta
with
one
third
of
the
broccoli
florets
and
one
third
of
the
halved
cherry
tomatoes.
Spoon
some
of
the
remaining
sauce
to
the
top
of
this
layer
and
sprinkle
about
one
third
of
the
grated
Parmigiano
over
the
top.
10.
Spoon
another
layer
of
the
pasta
and
chicken
mixture
over
the
previous
layer,
and
then
repeat
step
9.
Continue
layering
until
all
of
the
pasta
and
chicken
mixture
is
in
the
baking
dish
and
top
the
dish
with
the
final
portions
of
broccoli,
cherry
tomatoes,
sauce
and
grated
Parmigiano.
11.
Cover
the
baking
dish
with
foil,
place
the
dish
on
the
center
rack
in
the
oven
and
bake
for
30
minutes.
After
30
minutes,
uncover
the
dish
and
bake
another
5 -
10
minutes
or
until
the
sauce
and
Parmigiano
on
top
begins
to
lightly
brown.
12.
When
the
sauce
is
bubbling
and
the
cheese
on
top
is
lightly
brown,
remove
the
dish
from
the
oven
and
let
cool
for
15 -
20
minutes;
serve
warm.
Notes
You
can
assemble
this
dish
24
hours
in
advance
and
refrigerate
it
overnight.
When
you
are
ready
to
bake
the
dish,
ensure
the
dish
is
at
room
temperature
if
you
are
using
glass
or
ceramic
prior
to
placing
it
in
the
hot
oven
to
prevent
the
baking
dish
from
shattering.
