Wednesday, October 3, 2012

Cheesy Chicken Pasta

Wow.  This is good.  It is filling, cheesy, creamy, mushroom-y and chicken-y.  I got this recipe from Our Best Bites and they have it listed as a freezer meal.  That's what I planned to do...except there wasn't any leftovers!  Maybe next time.  

Cheesy Chicken Pasta


6 Tablespoons butter
salt and pepper, for seasoning
1 pound penne pasta
1 teaspoon olive oil
2 boneless, skinless chicken breasts, havled
1/2 cup, plus 2 Tablepsoons flour
6 garlic cloves, minced
6 cups, whole milk
10 ounces mushrooms, chopped
1 cup sliced, oil packed sun dried tomatoes (optional)
1 cup, mozzarella cheese, shredded
1 1/2 cup fresh Parmesan cheese 


In a large pan, boil the pasta until tender.  Drain, add a drizzle of olive oil, toss and set aside.  

While the pasta is boiling, heat oil over medium-high heat in a large skillet.  Season chicken with salt and pepper, cook 3-5 minutes on each side until cooked through.  Slice chicken and dice into small pieces.  Set aside.  

While the pan is still in the hot, toss the mushrooms in and saute until golden brown.  Add oil as needed.  

Using the same pot you cooked the pasta in, melt butter over medium heat and add flour and garlic.  Cook, whisking about 1 minute.  While whisking constantly, gradually add the milk, bring to a simmer.  Keep whisking frequently as the sauce thickens.  Add mushrooms and tomatoes.  Cook about 1 minute.  Remove pan from heat and gradually stir in mozzarella and 1/2 cup of the Parmesan cheese.  

Add chicken and pasta to the pot and season with salt and pepper.  

Serve to a crowd!

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