Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpoe flour
- 2 1/4 cups milk, divided
- 1 cups shredded asiago cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 cups fresh green beans, blanched then chopped (or frozen thawed)
- 1 1/2 cups cooked chopped chicken
- 1/4 cup chopped pitted kalamata olives
- 3 tablespoons chopped sun-dried tomatoes
- 3 tablespoons chopped fresh basil
- 1 (340 gram) package whole wheat penne pasta (cooked according to package directions)
- Salt and pepper
- 1/4 cup dry breadcrumbs
How to Make
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Step 1: Preheat oven to 375° F and lightly butter an 8-cup (2 litre) casserole dish.
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Step 2: In a medium saucepan, over medium heat, melt butter. With a wooden spoon stir in flour, cook stirring until the mixture smells slightly nutty (but does not colour), about 2 minutes. While constantly whisking, slowly add 1/2 cup milk, until absorbed. Gradually, whisk in 1/2 cup of milk and continue to whisk constantly until absorbed. Whisk in milk in 2 more additions and bring to a simmer, whisking often.
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Step 3: Reduce heat to low and gradually stir in Asiago cheese and 1 cup mozzarella cheese; stir until melted. Stir in green beans, chicken, olives, sundried tomatoes and basil. Warm through and stir in pasta. Season to taste with salt and pepper.
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Step 4: Spoon pasta into prepared casserole dish and sprinkle with breadcrumbs mixed with remaining 1/4 cup mozzarella cheese.
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Step 5: Bake uncovered for 15 to 20 minutes, or until edges of casserole are bubbling. Spoon into dishes to serve.
We hope you enjoy this recipe!
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