Ingredients

The following ingredients have 24 Servings
  • 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
  • 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
  • lime wedges
  • cilantro leaves

Instruction

  • Preheat oven to 375˚F. Grease a baking dish with butter and set aside.
  • 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.
  • Drain pasta, reserving 3 tablespoons pasta water and pour into a large mixing bowl and toss with 1 table of oil.
  • Pour remaining oil into a saucepan and place over medium-high heat.
  • Add shallot, garlic and zucchini and sauté for about 4 minutes. Season with salt and pepper.
  • Stir in the oregano, basil and corn and continue to sauté for an additional 3 to 4 minutes. Add chicken sauté for 1 minute.
  • Pour mixture over cooked rigatoni, lightly season with salt and pepper and toss together. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake for 20 to 25 minutes or until dish is hot, bubbly and top is golden brown.
  • Remove from oven and allow rigatoni to cool for about 10 minutes.
  • Top with cilantro leaves and serve with lime wedges.