Baked Shells with Gorgonzola and Chicken

By Nanatimesthree

Makes a very large casserole. Can easily be cut in half.

Ingredients

• Cook:
• 1 pound medium pasta shells
• Saute:
• 2 boneless, skinless chicken breasts, seasoned with salt and pepper
• 5 tablespoons olive oil, divided
• Whisk in:
• 2 tablespoons flour
• 2 tablespoons minced fresh garlic
• 1 1/2 cups chicken broth
• 1 1/2 cups heavy cream
• 10 ounces Gorgonzola, crumbles
• 2 sprigs of fresh rosemary
• Combine:
• 1 cup fresh bread crumbs
• 1/4 cup grated Parmesan
• 2 tablespoons chopped parsley
• 1 teaspoon minced lemon zest

Details

Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

1. Preheat oven to 350. Spray a 9 x 13 pan. (Or an 8 x 8 in cutting the recipe in half.)

2. Cook pasta according to package directions. Drain and transfer to a large bowl.

3. Saute chicken in 2 tablespoons oil . When cool enough to handle, shred chicken. Add 1 tablespoon oil to pan; heat over medium high.

4. Whisk in flour and garlic; cook 1 minute. Gradually whisk in broth and cream, then add Gorgonzola and rosemary. Bring sauce to a boil, reduce heat to medium-low, and simmer until thick, 10 minutes. discard rosemary. Combine chicken and sauce with pasta, then transfer to prepared baking dish.

5. Combine bread crumbs, Parmesan, parsley, zest, and remaining 2 tablespoons oil; sprinkle over pasta and bake until golden brown, 20 minutes.