Baked Rigatoni with Pesto Chicken, Prosciutto & Asparagus | Barilla for Professionals USA
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Baked Rigatoni with Pesto Chicken, Prosciutto, and Asparagus from Barilla. Perfect for professional and home cooking.
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Cooking tools:
- Instant-read thermometer
- Grater
- Oven
- Skillet
- Separate pan
- Whisk
- Pot
- Colander
- Baking dish
- Aluminum foil
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 3 lb. Barilla Rigatoni
- 2 jars Barilla Rustic Pesto
- 1 lb. grilled chicken breast, diced
- 4 tbsp. extra virgin olive oil
- 2 lb. prosciutto, chopped
- 4 cups yellow onion, chopped
- 8 garlic cloves, minced
- 2 cups butter
- 2 cups flour
- 1 gallon milk
- 4 cups parmigiano, grated
- 4 cups mozzarella, shredded
- 1 tsp. nutmeg
- 24 oz. asparagus tips, sliced thin
- Salt
- black pepper
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