Family Ditalini Bake with Rosemary Chicken, Roasted Carrots, and Creamy White Bean Topping

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking sheet, toss them with 1 tablespoon olive oil, half of the dried thyme, a pinch of salt, and pepper, and roast for 20 minutes until tender and lightly browned.

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   2. Meanwhile, boil the ditalini pasta in salted water until al dente, according to package timing. Drain and set aside with a small drizzle of oil to prevent sticking.

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   3. In a large skillet, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the onion and cook for 4 minutes. Stir in the garlic, fresh rosemary, sweet paprika, and the rest of the dried thyme; cook 1 minute more.

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   4. Add the diced chicken, 1 teaspoon salt, and the black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is no longer pink and lightly golden.

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   5. Pour the chicken broth and lemon juice into the skillet. Cook for 2 minutes to bring the flavors together. Turn off the heat and combine the chicken mixture with the cooked pasta and roasted carrots.

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   6. In a blender or food processor, add the cooked white beans, plain thick yogurt, and 60 g (2 oz) of the shredded mozzarella. Blend until smooth and thick. Taste and adjust with a little salt if needed.

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   7. Lower the oven temperature to 200 °C / 400 °F. Transfer the pasta, chicken, and carrot mixture to a baking dish. Spread the white bean cream evenly on top and finish with the remaining mozzarella.

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   8. Bake for 20 to 25 minutes at 200 °C / 400 °F, until the top is bubbling and golden in spots.

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   9. Let rest for 5 minutes before serving. Sprinkle with fresh parsley and serve hot.