Baked Penne with Chicken, Broccoli, and Mushrooms | America's Test Kitchen

Ingredients

• 4 slices white sandwich bread, torn into quarters
• 2 tablespoons unsalted butter, melted
• Salt
• 1 bunch broccoli (about 1 1/2 pounds), stalks discarded, florets trimmed into 1-inch pieces
• 3/4 pound penne pasta
• 3 tablespoons olive oil
• 1 1/4 pounds cremini mushrooms, stems trimmed, brushed clean, and sliced thin
• 1 medium onion, minced
• 8 medium garlic cloves, minced or pressed through a garlic press
• 1 tablespoon minced fresh thyme leaves
• 1/4 cup all-purpose flour
• 1 cup white wine
• 1/4 ounce dried porcini mushrooms, rinsed and re-hydrated, with soaking liquid reserved (see illustrations below)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 1/2 pounds boneless, skinless chicken breasts, trimmed and prepared according to illustrations below
• 2 ounces Asiago cheese, shredded (about 1 cup)
• 1/4 teaspoon ground black pepper