Source: Cooking Light, March 1990
Ingredients
3 cups broccoli florets
4 cups penne pasta
3 cups cooked chicken or 2 cups salmon, chopped
2 cups Asiago Cheese Sauce
1/4 cup fresh basil, chopped
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 cloves garlic, minced
Asiago Cheese Sauce
1/4 cup all-purpose flour
2 cups milk, 1% ok
1 cup Asiago cheese, grated
4 cups penne pasta
3 cups cooked chicken or 2 cups salmon, chopped
2 cups Asiago Cheese Sauce
1/4 cup fresh basil, chopped
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 cloves garlic, minced
Asiago Cheese Sauce
1/4 cup all-purpose flour
2 cups milk, 1% ok
1 cup Asiago cheese, grated
Preparation
For Pasta
Prepare the pasta as per the package instructions for "al dente." One minute before pasta is ready, add the broccoli. Drain. Combine the pasta and broccoli and the remaining ingredients. Spoon into an 11x7 baking dish coated with cooking spray. Bake at 350 degrees for approx. 20 minutes or until bubbly.
For Sauce
Place the flour in a medium, heavy saucepan; gradually add milk, stirring until blended. Place over medium heat, cook until thick, stirring constantly, about 8 minutes. Remove from heat. Add cheese, stirring until melted.
Note: I would add some julienned carrots at the time I added the broccoli to the cooking pasta to give some additional color.
Note 2: Dish can be frozen as soon as you pour the contents into the baking pan. Defrost completely in the refrigerator and bake at 350 for 20-30 minutes. Can also be taken directly from the freezer and bake at 350 for approximately 1 hour.
Servings: 6
Prepare the pasta as per the package instructions for "al dente." One minute before pasta is ready, add the broccoli. Drain. Combine the pasta and broccoli and the remaining ingredients. Spoon into an 11x7 baking dish coated with cooking spray. Bake at 350 degrees for approx. 20 minutes or until bubbly.
For Sauce
Place the flour in a medium, heavy saucepan; gradually add milk, stirring until blended. Place over medium heat, cook until thick, stirring constantly, about 8 minutes. Remove from heat. Add cheese, stirring until melted.
Note: I would add some julienned carrots at the time I added the broccoli to the cooking pasta to give some additional color.
Note 2: Dish can be frozen as soon as you pour the contents into the baking pan. Defrost completely in the refrigerator and bake at 350 for 20-30 minutes. Can also be taken directly from the freezer and bake at 350 for approximately 1 hour.
Servings: 6
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