From “Cook’s Country Best Potluck Recipes,” from the Editors at America’s Test Kitchen. Makes 8 servings.
Ingredients
5 tablespoons unsalted butter
4 slices high-quality white sandwich bread, torn into quarters
8 garlic cloves, minced
2 1/2 cups grated Asiago cheese
Salt
1 pound ziti
1 onion, minced
1/4 teaspoon red pepper flakes (OR more to taste)
1/4 cup all-purpose flour
1/2 cup white wine
3 cups whole milk
2 cups low-sodium chicken broth
4 ( 6-ounce) boneless, skinless chicken breasts, trimmed and cut crosswise into 1/4-inch slices
3/4 pound broccoli florets, cut into 1-inch pieces
Pepper
Directions
Melt 2 tablespoons butter in a small saucepan over low heat.
Pulse bread, 2 minced garlic cloves, 1/2 cup Asiago and melted butter in a food processor until mixture resembles coarse crumbs, about 10 pulses. Transfer to a medium bowl; set aside.
Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and pasta and cook, stirring often, until nearly tender.
Drain pasta and rinse with cold water until cool. Set aside.
Wipe pot dry. Melt remaining 3 tablespoons butter in pot over medium heat. Add onion and cook until softened, about 5 minutes.
Add remaining 6 minced garlic cloves and red pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to a boil. Add chicken and simmer until no longer pink, about 5 minutes. Off heat, stir in remaining 2 cups Asiago until melted.
Microwave broccoli in a large bowl, covered with plastic wrap, on high power until bright green and nearly tender, 2 to 4 minutes.
Stir broccoli and pasta into the chicken mixture and season with salt and pepper to taste. Transfer to a 13×9-inch baking dish.
Sprinkle mixture evenly with reserved bread crumbs. Bake on rack in middle of a preheated 400-degree oven about 20 to 25 minutes, until sauce is bubbling around edges and topping is golden brown.
