Chicken And Fava Bean Rigatoni Bake - cooking recipe

Ingredients

1 lb frozen fava beans
2 cups reduced sodium chicken stock
14 oz boneless skinless chicken breasts
13 oz rigatoni pasta
4 tbsp (1/2 stick) butter
1/3 cup flour
1 cup milk
2 tsp grated lemon peel
1/2 cup finely grated Parmesan cheese
1/2 cup finely chopped roasted unsalted pistachios
1/2 cup stale breadcrumbs

Preparation

Boil, steam or microwave fava beans until tender. Drain and peel away grey skins.
Bring stock to a boil in a medium saucepan. Add chicken. Reduce heat to low; simmer, covered, for 10 mins. Cool in poaching liquid for 10 mins. Drain chicken, reserving liquid; shred chicken coarsely.
Preheat the oven to 400\u00b0F. Grease a 2 1/2-quart baking dish. Cook pasta in a large saucepan of boiling water according to package directions. Drain.
Meanwhile, melt butter in a large saucepan on low heat. Add flour; cook, stirring, for 2 mins or until mixture bubbles and thickens. Gradually stir in combined milk and reserved poaching liquid; cook, stirring, until sauce boils and thickens.
Stir pasta, shredded chicken, fava beans, lemon peel and 1/4 cup of the Parmesan cheese into the pan; season to taste. Spoon mixture into prepared dish. Top with combined nuts, breadcrumbs and remaining 1/4 cup Parmesan cheese.
Bake for 20 mins or until browned.