Baked Rigatoni with Pesto Chicken, Prosciutto, and Asparagus

2021-04-05
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Instructions

Step 1

1. Preheat oven to 375°.

Step 2

2. In a large skillet over medium meat, melt butter. Add onion and garlic and sauté for 2 mins.

Step 3

3. Add flour and cook for 1-2 minutes. Slowly whisk in milk; cooking approximately 5-7 minutes or until thickened.

Step 4

4. Whisk in salt, black pepper, nutmeg, pesto, and ½ of the Parmigiano. Add diced chicken

Step 5

5. Cook pasta according to the package directions, adding asparagus for the last minute of the cooking time. Drain and toss with

Step 6

6. Cover with foil and bake for 10 minutes.

Step 7

7. Remove foil and bake an additional 5-7 minutes or until lightly browned.

Ingredients

  • 3 lb. Collezione Rigatoni
  • 1 lb. Grilled chicken breast, diced
  • 2 jars Barilla Rustic Pesto
  • 4 Tbsp. Extra Virgin Olive Oil
  • 2 lb. Prosciutto, chopped
  • 4 cups Yellow onion, chopped
  • 8 Garlic cloves, minced
  • 2 cups butter
  • 2 cups flour
  • 1 gallon milk
  • 4 cups Parmigiano, grated
  • 4 cups Mozzarella, shredded
  • 1 tsp. Nutmet
  • Salt and black pepper, to taste
Recipe Type:
Chef Recommended Cuts
  • Rigatoni