Baked Penne With Chicken, Broccoli, And Mushrooms - cooking recipe

Ingredients

Topping
4 slices white bread, torn into quarters
2 tablespoons unsalted butter, melted
Filling
salt
1 bunch broccoli, stalks discarded, florets trimmed into 1-inch pieces (1 1/2 lb.)
3/4 lb penne
3 tablespoons olive oil
1 1/4 lbs cremini mushrooms, stems trimmed, brushed clean, and sliced thin
1 medium onion, minced
8 garlic cloves, minced
1 tablespoon minced fresh thyme leave
1/4 cup all-purpose flour
1 cup white wine
1/4 ounce dried porcini mushrooms, rinsed and re-hydrated, with soaking liquid reserved
2 cups low sodium chicken broth
1 cup heavy cream
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
2 ounces asiago cheese, shredded (about 1 cup)
1/4 teaspoon ground black pepper

Preparation

Topping: process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
Filling: adjust an oven rack to the middle position; preheat oven to 400\u00b0.
Bring 4 quarts of water to a boil in a Dutch oven over high heat.
Stir in 1 T salt and the broccoli; cook until bright green, about 1 minute.
Remove the broccoli using a slotted spoon or wire spider and spread it out on a baking sheet to cool.
Return the water to a boil; add in the pasta and cook, stirring occasionally, until al dente.
Drain the pasta and toss with 1 T olive oil; leave it in the colander and set aside.
Wipe the pot dry; add in the remaining 2 T oil and return to medium heat until shimmering.
Add in the cremini and 3/4 t salt; cook until the mushrooms have released their juices and are brown around the edges, about 10 minutes.
Add in the onion and cook until softened and beginning to brown, about 8 minutes.
Stir in the garlic and thyme; cook until fragrant, about 30 seconds.
Add in the flour and cook, stirring constantly, until golden, about 1 minute.
Slowly whisk in the wine and the dried porcini with their reserved liquid; cook until the liquid is almost evaporated, about 1 minute.
Slowly whisk in the broth and cream; bring to a simmer, whisking often.
Add in the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes.
Off the heat, stir in the Asiago and pepper.
Add in the cooked pasta and broccoli to the sauce; stir to combine.
Transfer to a 13 x 9 inch baking dish and sprinkle with the bread crumb topping.
Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.
Serve immediately.