This third generation recipe is as straightforward as they come. Chicken breasts, a creamy soup mixture, a sprinkle of parmesan cheese, and French-style green beans are topped with these ingredients and cooked until bubbling. Best served with rice or mashed potatoes.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 1 7×11-inch casserole |
Ingredients
- ½ (16 ounce) package gemelli pasta
- 2 tablespoons herb-infused extra-virgin olive oil
- ½ medium onion, chopped
- 1 pound fresh asparagus, cut into 1-inch pieces
- 1 (8 ounce) package sliced mushrooms
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 1% milk
- ⅔ cup grated Parmigiano-Reggiano cheese, divided
- ¼ cup shredded provolone cheese
- ⅓ cup Italian-seasoned bread crumbs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish.
- Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
- Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
- Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
- Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
- Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
- Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
- Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.
- Use rotini instead of gemelli if preferred.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 311 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Made it exactly as stated in the recipe. Fantastic! Been looking for some vegetarian dishes for my daughter. If I was cooking it for myself I would use some rotisserie chicken as it was suggested in the recipe.
Great recipe but please make sure you use more than a pinch of salt and pepper as stated. (Add at leasr 1 teaspoon of salt and 1/2 teaspoon pepper. ) I also had some leftover pieced of cooked bacon that I cut up and added to it. THAT is a great add to the recipe!
baby need spicy
My husband and I really enjoyed this recipe. I used sharp cheddar cheese and egg noodles because I had those on hand. I also used crushed Ritz crackers in place of bread crumbs. I will make it again using the listed ingredients.
I really enjoyed this. I used gluten free pasta and flour and oat milk but otherwise it was the same. No bread crumbs.