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Baked Chicken Rigatoni with Sweet Corn, Zucchini and a Roasted Poblano Béchamel

This delightful recipe is easy to follow and perfect for any occasion.

Servings: 7
Calories: 450 kcal
Course: Dinner
Cuisine: Italian-American Fussion

Ingredients

  • 2 tablespoons unsalted butter, softened
  • 8 ounces dry rigatoni
  • 3 tablespoons extra virgin olive oil, divided
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1 large zucchini, chopped
  • 1 tablespoon minced oregano
  • 1 tablespoon Minced basil
  • 1 cup sweet corn kernels
  • 2 heaping cups cooked and shredded (boneless-skinless) chicken breast
roasted poblano béchamel
  • 4 tablespoons unsalted butter
  • 4 tablespoons all purpose flour
  • 14 ounces whole milk
  • 2 roasted poblano peppers, skinned, seeded and chopped**
  • 7 ounces shredded Oaxaca cheese can sub Monterey jack Cheese
  • Juice of 1 lime
  • salt and pepper to taste
garnish
  • Lime wedges
  • cilantro leaves

Instructions

    Cup of Yum
  1. Preheat oven to 375˚F. Grease a baking dish with butter and set aside.
  2. Fill a pot with water and bring to a boil, over high heat. Add a small handful of salt and rigatoni and boil for 5 to 6 minutes or until al dente, stirring occasionally.
  3. Drain pasta, reserving 3 tablespoons pasta water and pour into a large mixing bowl and toss with 1 table of oil.
  4. Pour remaining oil into a saucepan and place over medium-high heat.
  5. Add shallot, garlic and zucchini and sauté for about 4 minutes. Season with salt and pepper.
  6. Stir in the oregano, basil and corn and continue to sauté for an additional 3 to 4 minutes. Add chicken sauté for 1 minute.
  7. Pour mixture over cooked rigatoni, lightly season with salt and pepper and toss together. Set aside.
  8. For roasted poblano béchamel: Place saucepan back onto stovetop and melt butter over medium heat. Whisk in flour and continue to whisk until no lumps remain and flour has cooked though, about 3 minutes. Add milk and whisk until no lumps remain.
  9. Simmer until mixture is thick enough to coat back of a wooden spoon. Stir in chopped poblanos and 2 ounces of shredded cheese and season with salt and pepper. Remove from heat and cool for 5 to 7 minutes.
  10. Pour béchamel into the well of a blender, along with reserved pasta water, and seal shut with lid. Remove plastic cover portion of lid and replace it with a clean dishtowel. Blend béchamel for 2 to 3 minutes or until completely smooth.
  11. To assemble: Pour béchamel over rigatoni mixture, add 2 ounces of shredded Oaxaca, and lime juice and adjust seasonings; then toss together. Pour mixture into prepared baking dish and top with remaining 3 ounces of shredded cheese.
  12. Bake for 20 to 25 minutes or until dish is hot, bubbly and top is golden brown.
  13. Remove from oven and allow rigatoni to cool for about 10 minutes.
  14. Top with cilantro leaves and serve with lime wedges.

Notes

  • **To Roast Poblano Peppers:-Place poblano peppers into a baking sheet and place under a broiler. Broil for about 5 minutes, carefully flipping with tongs every 2 minutes until the outside is completely charred. Transfer charred peppers to a heat-safe mixing bowl and cover with plastic wrap for 10 minutes. Uncover and clean away the charred peel from the peppers as well as the stems and seeds.

Nutrition Information

Calories 450kcal (23%) Carbohydrates 40g (13%) Protein 14g (28%) Fat 27g (42%) Saturated Fat 14g (70%) Cholesterol 42mg (14%) Sodium 330mg (14%) Potassium 380mg (11%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 648IU (13%) Vitamin C 37mg (41%) Calcium 112mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 7Serving

Amount Per Serving

Calories 450

% Daily Value*

Calories 450kcal 23%
Carbohydrates 40g 13%
Protein 14g 28%
Fat 27g 42%
Saturated Fat 14g 70%
Cholesterol 42mg 14%
Sodium 330mg 14%
Potassium 380mg 8%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 648IU 13%
Vitamin C 37mg 41%
Calcium 112mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.