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Home Authentic Pad Thai

Chicken Asparagus Manicotti Recipe

Ingredients

How to make it

  • Butter a large, deep casserole dish.
  • Preheat the oven to 375F.
  • Bring a large pot of water to a boil over high heat; add 3 tablespoons olive oil and 1 tablespoon kosher salt. When the water boils, add the chicken breasts and return to a boil; reduce the heat so that the water just simmers, and poach breasts for 20 minutes.
  • Turn off the heat and allow the breasts to sit in the water for 20 minutes.
  • Remove the breasts and allow to cool.
  • Remove the meat from the bones, discard the skin and coarsely chop the breast meat.
  • In a large bowl, mix 2 1/2 cups of the Bescamella with the mashed garlic, onions, Gorgonzola and thyme; season to taste with salt and pepper.
  • Stir in the chopped asparagus stems and the chicken meat and mix well.
  • Stuff each of the manicotti shells with this mixture; place an asparagus tip into one end of each manicotti. Mix the remaining Bechamel with the Parmesan cheese; place the stuffed manicotti in the buttered casserole in a single layer, and spread the Parmesan mixture over the top.
  • Place the dish in the preheated oven, and bake for 20 minutes, or until heated through and the Parmesan mixture is bubbling.
  • Bechemal Sauce:
  • In a medium saucepan, heat the butter over medium-low heat until melted.
  • Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
  • Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
  • Bring to a boil.
  • Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

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The Cook

sparow64 Sweetwater, TN

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