Creamy chicken pasta bake with broccoli and romanesco

Creamy chicken pasta bake with broccoli and romanesco

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

a2 Milk® Whole

2 Cup

Chicken broth

2 lbs

Boneless, skinless chicken breasts, diced to 1-inch

2

Broccoli and Romanesco florets, lightly steamed

  1. Preheat the oven to 375 degrees and prepare a 9×13 baking dish with a small amount of butter around the sides.
  2. In a small dish, melt 1 Tbsp. of the butter in the microwave.
  3. Add the dry bread, 1 minced garlic clove, ¼ Cup Asiago cheese and the melted butter to a blender; pulse to combine. Set aside.
  4. In a 5 qt. stock pot, bring 2 quarts of salted water to a boil. Add the pasta and cook to al dente.
  5. Drain the pasta in a colander and set aside.
  6. Add the remaining butter to the empty stock pot and melt it over medium heat. Add the onion and cook until tender.
  7. Add the remaining garlic and red pepper flakes to the diced onion and cook until translucent.
  8. Sprinkle the flour over the onions and incorporate. Cook until golden.
  9. Whisking, add the white wine. Once evaporated, gradually add the milk and broth. Allow the mixture to bubble up between additions.
  10. 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.
  11. Remove the sauce from the heat. Add the remaining Asiago and incorporate. Season with salt and pepper to taste.
  12. Add the drained pasta, broccoli and Romanesco to the sauce and incorporate.
  13. Pour the mixture into the prepared baking dish. Sprinkle generously with the bread crumb mixture.
  14. Bake for 20 minutes, until golden and bubbly at the edges.
  15. Allow the dish to rest for about 15 minutes before serving.
Calories500
Serving Size 1 1⁄2 cups
38g
Total Carbohydrate
39g
Protein
20g
Total Fat

Amount per serving% Daily Value*
Total Fat 20g
Saturated Fat 11g55 %
Cholesterol 100mg33 %
Sodium 1040mg45 %
Total Carbohydrate 38g14 %
Dietary Fiber 2g7 %
Total Sugars 6g
Includes 0g Added Sugars0 %
Protein39g
Vitamin D 1mcg6 %
Calcium 609mg45 %
Iron 2mg10 %
Potassium 467mg10 %
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Allergens
Milk, Wheat

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