Chicken Pasta Bake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 ounces penne pasta
Sauce:
2 tablespoons olive oil
2 tablespoons flour
1 clove garlic (minced)
2 cups milk (whole milk )
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes
1/8 teaspoon Italian seasoning
4 ounces Monterey Jack cheese (shredded, about 2 cups)
1/4 cup Parmesan cheese (shredded)
2 cups cooked chicken (chopped)
1 cup canned diced tomatoes (15 oz can, drain juice)
Topping:
1/4 cup Parmesan cheese
1 tablespoon fresh parsley (chopped, optional)
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Directions: |
Directions:Preheat oven to 400°F. Cook pasta according to package directions. Drain well.
Sauce:
In a sauce pan over medium heat combine oil and flour. Stir for 2-3 minutes. Add minced garlic and stir for 30 seconds. Whisk in milk. Continue cooking over medium low heat, stirring often. Add seasoning. When milk begins to simmer, it will begin to thicken. Do not boil. Turn heat off and whisk in Monterey Jack cheese and 1/4 cup Parmesan cheese. Add tomatoes and chicken. Fold in gently. Add cooked and drained pasta and fold gently until covered with cheese sauce. Spray a 2 quart (8x11") casserole dish with a non stick spray. Add pasta mixture. Top with remaining 1/4 cup Parmesan cheese. Bake uncovered in a preheated 400° oven for 20-30 minutes until hot and bubbly. Remove from oven and let cool for 10 minutes before serving. Add chopped parsley before serving. Serves 8. |
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