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Categories:
rigatoni pasta butter chicken breast button mushrooms flour milk Romano cheese Cheddar cheese parsley
Viewed: 22 - Published at: 7 months agoIngredients
- 13.5 oz rigatoni pasta
- 6 tbsp butter
- 1 1/2 lb chicken breast, cut into 1/3 inch pieces
- 3.5 oz button mushrooms, sliced thinly
- 2 tbsp flour
- 2 cups milk
- 1/3 cup grated Romano cheese
- 1 1/3 cups grated Cheddar cheese
- 1/2 bunch asparagus, woody ends snapped off, cut into 2 inch pieces
- 1 tbsp coarsely chopped fresh flat-leaf parsley leaves
Method
- Preheat oven to 400°F.
- Cook pasta in boiling salted water until tender then drain.
- Melt 2 tbsp butter in a large frying pan over medium-high heat. Cook chicken, in batches, until cooked through. Remove from pan.
- Add remaining butter to pan. Cook mushrooms, stirring, until tender. Add flour and cook, stirring, for 1 minute. Gradually stir in milk. Cook over medium heat until mixture boils and thickens. Stir in chicken, Romano cheese, 1 cup Cheddar and asparagus. Season to taste.
- Add pasta to sauce and stir to combine. Transfer to a large baking dish and sprinkle with remaining cheese. Bake for 15 mins, or until light golden brown. Serve sprinkled with parsley.
