Chicken, Broccoli and Pasta Casserole

By arthurlemay

Ingredients

• 8 ounces penne pasta
• 3 cups broccoli florets and thinly sliced stems
• 2 1/2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, diced
• 3 tablespoons King Arthur flour
• 1 teaspoon dried thyme
• 1 1/2 cups chicken broth
• 1 1/2 cups whole milk
• 1 bay leaf
• 3/4 pound chicken breast, cut into 1/4 inch strips
• salt and pepper to taste
• 1/4 teaspoon nutmeg
• 1/2 cup ricotta cheese
• 3 tablespoons Parmesan cheese, grated

Details

Servings 4
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 350 degrees.

Cook the pasta in a large pot of boiling water until barely tender. Drain and set aside in a large bowl.

Meanwhile, steam the broccoli for about 5 minutes. Drain and add to the bowl of pasta.

In a large saucepan, over medium heat, melt the butter. Add the onions and cook until softened. Stir in the garlic and flour and cook for 1-2 minutes. Stir in the thyme and then slowly stir in the broth and then the milk. Add the bay leaf. Bring to a boil, then reduce the heat to low and cook gently for 10 minutes. Add the chicken and cook for a few minutes, until the chicken is cooked through. Remove from heat and season with salt and pepper and nutmeg to taste. Add to the bowl with the pasta and broccoli and the parsley. Stir until the pasta is well coated with the sauce.

Oil a 2 quart baking dish. Spoon the pasta mixture into the dish and smooth the top. Dot with spoonfuls of ricotta cheese and sprinkle with the Parmesan cheese.

Bake for about 20 minutes, until the pasta is heated through and the top is lightly browned.

Serve immediately with your favorite crispy bread.