BAKED PENNE WITH CHICKEN, BROCCOLI, AND MUSHROOMS

Steps:

• 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°.
• 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.