Lunch / Dinner
Chicken and Broccoli Pasta Bake
Chicken and broccoli combine in this creamy and every-bit-cheesy baked casserole. Sure to receive rave reviews, nothing strikes the right culinary cord quite like a baked-to-perfection pasta.
Test Kitchen Tip
The broccoli will finish cooking as the casserole bakes, so you just need to blanch the florets briefly in the pasta water.
Preheat oven to 375°. Coat a 9×13-inch baking dish with nonstick spray.
Pulse crackers, ½ cup Asiago, pecans, and melted butter in a mini food processor until coarsely chopped.
Cook ziti in a pot of boiling salted water to al dente according to package directions, adding broccoli during last minute of cooking; drain and rinse in cold water.
Toss chicken with paprika, onion powder, garlic powder, and salt.
Melt remaining 3 Tbsp. butter in a pot over medium heat. Add chicken and cook until nearly cooked through, 4–5 minutes; transfer to a plate. Add onions and bell peppers; cook until softened, about 5 minutes.
Add garlic and cook until fragrant, 30 seconds. Stir in flour and cayenne; cook 1 minute. Slowly whisk in wine, scraping up any brown bits, and cook until liquid almost evaporates. Slowly whisk in milk and broth, bring to a boil then simmer until beginning to thicken.
Off heat, stir in remaining 2 cups Asiago, ziti, broccoli, chicken, and any juices from plate; season with salt and black pepper. Transfer ziti mixture to prepared dish and top with cracker mixture.
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 47mg 15%
Sodium 151mg 6%
Carbs 37g 12%
*Percent Daily Values are based on a 2,000 calorie diet.