By roasting the chicken and veggies in one step, you can save time and dishes. My grocery store carries a 5 ounce tub of shredded Parmesan-Asiago-Romano blend that I like to pick up for this recipe. Makes it quick and easy for weeknights.
5 cups fresh broccoli florets (about 3 crowns)
1 pint grape tomatoes, quartered
3 medium (or 2 large, about 1 lb) boneless, skinless chicken breasts, cut into 1 inch chunks
1/4 cup extra virgin olive oil
2 teaspoons dry thyme leaves
2 teaspoons dry oregano leaves
1 teaspoon dry parsley
1 tablespoon fresh garlic, minced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Toss all the above ingredients in a large bowl. Turn onto a sheet pan and roast at 450 for 20 minutes.
For the pasta:
3 cups milk
1/4 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
5 ounces grated Parmesan-Asiago-Romano cheese blend
12 ounces rigatoni (about 4 cups dry)
1/2 cup pasta water
In a large saucepan, whisk together milk, flour, salt, pepper and nutmeg. Bring to a boil while whisking constantly, boil 1 minute.
Remove from heat and stir in cheese until it melts.
Cook pasta according to package directions. Drain and reserve 1/2 cup of the pasta water.
Combine sauce, pasta, pasta water and cooked chicken and veggies.
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