BAKED RIGATONI WITH PESTO CHICKEN, PROSCIUTTO, AND ASPARAGUS

INGREDIENTS

• 3 lb. Barilla Rigatoni
• 2 jars Barilla Rustic Pesto
• 1 lb. grilled chicken breast, diced
• 4 tbsp. extra virgin olive oil
• 2 lb. prosciutto, chopped
• 4 cups yellow onion, chopped
• 8 garlic cloves, minced
• 2 cups butter
• 2 cups flour
• 1 gallon milk
• 4 cups parmigiano, grated
• 4 cups mozzarella, shredded
• 1 tsp. nutmeg
• 24 oz. asparagus tips, sliced thin
• Salt and black pepper, to taste

PREPARATION

1. 1. Preheat oven to 375°.
2. 2. In a large skillet over medium heat, melt the butter.
3. 3. Add the onion and garlic; sauté for 2 minutes.
4. 4. Stir in the flour and cook for 1–2 minutes.
5. 5. Slowly whisk in the milk and cook for 5–7 minutes, until thickened.
6. 6. Remove from heat and whisk in half the Parmigiano, plus salt, pepper, nutmeg, and pesto.
7. 7. Season the chicken with olive oil, salt, and pepper.
8. 8. Cook the chicken in a separate pan until browned and it reaches 165°F, then dice and add to the sauce.
9. 9. Cook the pasta according to package directions, adding the asparagus during the last minute.
10. 10. Drain the pasta and toss with the sauce.
11. 11. Transfer to a greased baking dish.
12. 12. Top with mozzarella and the remaining Parmigiano.
13. 13. Cover with foil and bake for 10 minutes.
14. 14. Remove foil and bake 5–7 more minutes, until lightly browned.