Name long enough for you? I hope so...
I found this recipe on Good Things Catered and knew I had to try it. It seemed perfect - light, cheesy, but still hearty. It was a hit. I highly recommend it.
Recipe from Good Things Catered.
Serves about 4
Cook Time - About 20 min
1 lb. penne (I probably used about 3/4 lb)
3 Tbsp butter
1/2 cup roasted garlic paste (made by roasting garlic in oven and squeezing garlic out of skin) (I just minced about 4 or 5 cloves of garlic, due to time constraints)
3 Tbsp all-purpose flour
1/2 c. dry vermouth or dry white wine
2 c. low-sodium chicken stock
1 large head of broccoli, cut into florettes (about 2 c.)
10 oz. cooked chicken, cubed or shredded (about 2 c.)
3 oz. aged reserve cheddar (preferably white), grated (about 1 1/2 c.) (I used a mix of medium cheddar & an aged white cheddar)
4 - 6 thin strips of parmesan cheese (optional)
salt and ground pepper
Bring 4 qt. of water to a boil in lare pot and cook ziti according to box directions to only al dente and set aside. At the same time, lightly steam broccolli florettes on to of pan in steamer and set aside.
Meanwhile, melt butter in large nonstick skillet over medium heat.
When just coming to foaming, add garlic paste and cook until fragrant (about 1 min). Add flour and cook until beginning to turn golden (about 2 min.)
Add vermouth and cook until evaporated (about 1 min). Stir broth into pan and simmer sauce until slightly thickened (about 2 min). Add cheddar and stir constantly while returning to a boil.
Fold in ziti cook for one minute additional and remove from heat. Add brocolli and chicken and fold until sauce covers uniformly.
Plate and top with one or two strips of parmesean (optional) and serve. Enjoy!