Yields:
4
Prep Time:
10 mins
Total Time:
45 mins
Broccoli means this is totally healthy and it's cool to have seconds (read: thirds), right?
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Ingredients
- 8 oz. cavatappi pasta
- kosher salt
- 2 Tbsp. unsalted butter
- 1 cup panko breadcrumbs
- 2 cups broccoli florets
- 2 garlic, minced
- 2 leeks, chopped into 1/2" pieces, well washed and dried
- Freshly ground black pepper
- 3 Tbsp. all-purpose flour
- 2 cups whole milk
- 1/4 cup grated Parmesan
- 1/4 cup grated pecorino
- 2 cups shredded rotisserie chicken
- 1/2 lb. freshly grated mozzarella (save half to put on top)
- 1/4 cup chopped fresh parsley
Directions
- Step 1Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook the pasta according to package directions for al dente pasta less 2 minutes. Strain the pasta and set aside. Add broccoli to pasta water and cook for 3 minutes. Drain and set aside.
- Step 2Meanwhile, in a small skillet on medium heat melt 1 tbsp butter and toast breadcrumbs. Stir with a wooden spoon to ensure even browning, approximately 5 minutes.
- Step 3In a large skillet over medium-high heat melt remaining 1 tbsp butter. Add garlic, leeks, 1/2 tsp black pepper and sauté for 5 minutes. Add flour and stir with a wooden spoon. Cook for 2 to 3 minutes. Whisk in milk until well incorporated and then fold in parmesan and pecorino cheese. Turn off heat. Mix in the pasta, broccoli and chicken.
- Step 4Top with toasted breadcrumbs and mozzarella. Bake for 15 minutes and serve immediately.
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