| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 8 ounces ziti
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 2 boneless, skinless chicken breasts
- 2 cups small cauliflower florets
- 1/2 medium onion, chopped
- 1 pound cremini mushrooms, sliced
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 1 cup chicken broth
- 2/3 cup heavy cream
- 4 ounces cream cheese, at room temperature
- 3/4 cup grated Parmesan cheese
- 1 cup frozen peas, thawed
- 2 sprigs fresh thyme, leaves only
- One 4.5-ounce can diced green chiles
Instructions
- Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
- Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
- Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
- When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 465 |
| Total Fat | 23 g |
| Saturated Fat | 12 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 29 g |
| Cholesterol | 110 mg |
| Sodium | 720 mg |
| Serving Size | 1 of 8 servings |
| Calories | 465 |
| Total Fat | 23 g |
| Saturated Fat | 12 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 29 g |
| Cholesterol | 110 mg |
| Sodium | 720 mg |
Reviews
Based on comments saying it was bland or dry, I added a minced jalapeno, 3 extra garlic cloves and 1/2 tsp cayenne. Upped the liquid from [1 cup stock + 1/4 cup water] to 1 1/2 cups stock (no water) and skipped the oven step (hubby prefers mac stovetop to oven baked) Even though I used a full pound of pasta, it did not feel dry and we really enjoyed it.. Will be adding to rotation.
(Dropped one star because without the cayenne and extra garlic it was indeed a bit bland)
Has anyone froze this?
Love this! Can you freeze it?
Amazing recipe!!
I also made the gooey brownie by Valerie on the same day! We had a Valerie fest and Valerie totally rocks!!
I also made the gooey brownie by Valerie on the same day! We had a Valerie fest and Valerie totally rocks!!
So delicious I read the reviews and added panko breadcrumbs. My husband said that’s a keeper.
Mine was so bland I had to look back to see if I missed something. Nope. In fact, I realized I had put in an extra garlic on accident but it didn’t help. Needs flavor and more sauce for me.
This had a really nice rich taste to it. The sauce really makes it delicious. The only thing I left the cauliflower out because I didn’t have any and I used baby bella mushrooms but they were delicious in it.
Made it for Sunday dinner and my husband was asking for this to be in our regular rotation! Thank you!!!
DELISH!!! Family wasn’t even finished and they asked me to make it again. Only problem…no leftovers
This was very good. A few tweaks for us… no cauliflower but broccoli instead and NO mushrooms. Yumm