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Preparation time
10 minutes
Total time:
40 minutes
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Ingredients
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450 g (1 lb.) cooked rigatoni
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60 mL (4 tbsp.) olive oil
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2 chicken breasts, cut into pieces
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1 onion, chopped
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3 cloves garlic, minced
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400 g approx. 1 lb. Brussels sprouts, picked and halved
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2 zucchini, sliced
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To taste, salt
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To taste, ground pepper
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1 bunch fresh oregano
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500 mL (2 cups) 35% whipping cream
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250 mL (1 cup) chicken broth
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250 mL (1 cup) mozzarella cheese, grated
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180 mL (3/4 cup) parmesan cheese, grated
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Directions
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Preheat the oven to 200 °C (400 °F).
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Cook the pasta by following the instruction on packaging.
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In a large non-stick pan, heat 1 tbsp. of oil.
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Cook chicken breasts one at a time, 2–3 minutes each, or until slightly golden. Set aside on a plate.
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In the same pan, heat 1 tbsp. of oil. Cook the onion and half the garlic for 2 minutes. Set aside on a plate.
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In the same pan, heat 1 tbsp. of oil and cook the Brussels sprouts for 3–4 minutes (or until slightly golden). Add the zucchini. Cook for 2–3 minutes. Season and remove from heat. Set aside with the onions.
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In the same pan, heat the last tablespoon of oil. Add remaining garlic and cook for 1 minute. Add the cream and chicken broth. Season and bring to a boil. Let reduce by a quarter.
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Add the vegetables, rigatoni, and half the cheese. Mix gently.
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Sprinkle everything with the remaining cheese.
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Bake in the oven for 10–12 minutes.
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Broil for 2–3 minutes or until the cheese is slightly golden.
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Remove from the oven and serve immediately.
Chef’s secret (if desired)
- For cooked pasta au gratin, cook the pasta 1 minute less than the suggested cooking time on the package. The result will be perfectly cooked al dente pasta!
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