1 pound asparagus cut into 3/4-inch pieces, blanched
0.3 teaspoon pepper black freshly ground for seasoning
2 cups bread crumbs dried divided
2 cups broccoli chopped
1 cup cherry tomatoes quartered
8 ounces meat from a rotisserie chicken dark
0.5 teaspoon kosher salt for seasoning
1 tablespoon olive oil for drizzling
2 cups parmesan grated
8 ounces soup noodles such as pennette, shells, or elbows
1.5 cups cheddar white grated
Equipment
bowl
frying pan
sauce pan
oven
pot
sieve
Directions
Watch how to make this recipe.
Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.
In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. Set aside and cover to keep warm.
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.
Bake until golden brown, about 15 to 20 minutes.
Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.
*Cook's Note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat.
Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water.
