White Sauce Chicken And Brussels Sprouts Pasta Bake Recipe

White Sauce Chicken And Brussels Sprouts Pasta Bake Recipe: Bacon and cheddar cheese are the final touches on this hearty, comforting pasta bake, which is the perfect use for leftover roasted Brussels sprouts.

Ingredients

• ½ pound Brussels sprouts
• 2 large cloves garlic
• 4 tablespoons olive oil, divided
• Salt and pepper, to taste
• 10 ounces dried fusilli pasta
• 1 pound chicken breasts, diced
• 5 ounces bacon, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 2 ½ cups whole milk
• 1 pinch nutmeg
• 1 teaspoon Dijon mustard
• 1 cup mature cheddar cheese, grated
• ⅓ cup fresh white breadcrumbs
• 1 tablespoon fresh parsley, chopped

Directions

1. Preheat oven to 375 F.
2. Prepare Brussels sprouts for roasting by removing any brown outer leaves and cutting the sprouts in half lengthwise.
3. Place Brussels sprouts in a roasting pan with 2 tablespoons olive oil, whole garlic cloves, and salt and pepper.
4. Roast for 20 minutes until Brussels sprouts are soft and beginning to caramelize. Remove from the oven and set aside.
5. Meanwhile, cook pasta in a large saucepan of salted boiling water for 8 minutes, or until al dente.
6. Drain and set aside.
7. Place 2 tablespoons olive oil in a large pan over medium-high heat.
8. Add chicken and bacon and cook for 5-6 minutes until lightly colored.
9. Remove chicken mixture from the pan and set aside.
10. Place a small saucepan over medium-low heat and add the butter.
11. Once butter has melted, whisk in the flour to form a roux.
12. Pour in the milk gradually, whisking all the while, to form a thick and smooth white sauce. Turn off the heat.
13. Remove roasted garlic from the Brussels sprouts dish and mash the cloves.
14. Add mashed garlic cloves, nutmeg, and Dijon mustard to the white sauce and whisk to combine.
15. In a large casserole dish, combine pasta, Brussels sprouts, and the chicken and bacon mixture.
16. Pour over the white sauce and mix to combine.
17. Top with grated cheddar and fresh breadcrumbs.
18. Bake for 25-30 minutes, until breadcrumbs are crisp and cheese is golden.
19. Garnish with chopped parsley and serve immediately.