Directions

1. Preheat the oven to 375 degrees and prepare a 9×13 baking dish with a small amount of butter around the sides.
2. In a small dish, melt 1 Tbsp. of the butter in the microwave.
3. Add the dry bread, 1 minced garlic clove, ¼ Cup Asiago cheese and the melted butter to a blender; pulse to combine. Set aside.
4. In a 5 qt. stock pot, bring 2 quarts of salted water to a boil. Add the pasta and cook to al dente.
5. Drain the pasta in a colander and set aside.
6. Add the remaining butter to the empty stock pot and melt it over medium heat. Add the onion and cook until tender.
7. Add the remaining garlic and red pepper flakes to the diced onion and cook until translucent.
8. Sprinkle the flour over the onions and incorporate. Cook until golden.
9. Whisking, add the white wine. Once evaporated, gradually add the milk and broth. Allow the mixture to bubble up between additions.
10. Once the sauce is thickened, allow it to come to a gentle boil. Add the chicken and cook until no longer pink in the center.
11. Remove the sauce from the heat. Add the remaining Asiago and incorporate. Season with salt and pepper to taste.
12. Add the drained pasta, broccoli and Romanesco to the sauce and incorporate.
13. Pour the mixture into the prepared baking dish. Sprinkle generously with the bread crumb mixture.
14. Bake for 20 minutes, until golden and bubbly at the edges.
15. Allow the dish to rest for about 15 minutes before serving.