Ingredients
Scale
- 16 ounces bite-sized pasta
- 1 cup broccoli florets
- 8 ounces hot smoked salmon cut into pieces
- 4 tablespoons butter
- 5 cloves garlic minced
- 6 tablespoons all purpose flour
- 1 3/4 cups half and half
- 1 1/2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 3/4 cups grated parmesan cheese
- 1 teaspoon dried dill
Topping:
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 4 teaspoons butter melted
Instructions
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Preheat oven 350 degrees F. Spray a 9×13 baking dish with non-stick spray; set aside.
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Cook pasta according to al dente package details. Add the broccoli the last 3 minutes, drain and run cold water over pasta.
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While the noodles are cooking, make the sauce. Add the butter to a sauce pan over medium heat. Once melted, add garlic and cook for 30 seconds. Whisk in flour and cook for 3 minutes.
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Slowly add the half and half and chicken broth. Make sure to only add 1 cup at a time and make sure to stir constantly. This will avoid any lumps in your sauce.
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Bring the sauce to a simmer and cook until slightly thickened, about 4-5 minutes. Stir in the parmesan cheese, salt, pepper and dill weed.
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In a large bowl, mix together the pasta, broccoli, salmon and sauce until well combined. Pour into prepared baking dish.
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In a small bowl, stir together the topping ingredients and sprinkle over pasta.
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Bake 20-25 minutes, or until topping is lightly golden.
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Serve immediately and enjoy!
- Prep Time: 20
- Cook Time: 25