Ingredients
8 oz. cavatappi pasta
kosher salt
2 tbsp. unsalted butter
1 c. panko breadcrumbs
2 c. broccoli florets
2 garlic, minced
2 leeks, chopped into 1/2" pieces, well washed and dried
Freshly ground black pepper
3 tbsp. all-purpose flour
2 c. whole milk
1/4 c. grated Parmesan
1/4 c. grated pecorino
2 c. shredded rotisserie chicken
1/2 lb. freshly grated mozzarella (save half to put on top)
1/4 c. chopped fresh parsley
Preparation
Step 1Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook the pasta according to package directions for al dente pasta less 2 minutes. Strain the pasta and set aside. Add broccoli to pasta water and cook for 3 minutes. Drain and set aside.Step 2Meanwhile, in a small skillet on medium heat melt 1 tbsp butter and toast breadcrumbs. Stir with a wooden spoon to ensure even browning, approximately 5 minutes.Step 3In a large skillet over medium-high heat melt remaining 1 tbsp butter. Add garlic, leeks, 1/2 tsp black pepper and sauté for 5 minutes. Add flour and stir with a wooden spoon. Cook for 2 to 3 minutes. Whisk in milk until well incorporated and then fold in parmesan and pecorino cheese. Turn off heat. Mix in the pasta, broccoli and chicken. Step 4Top with toasted breadcrumbs and mozzarella. Bake for 15 minutes and serve immediately.
