Today’s recipe is a really wonderful pasta dish that
has become a favorite with my family. I
even served it at a party recently alongside a lot of other party foods and my
guests gobbled it up! I hope you will
enjoy making it for your family very soon!
Ingredients:
6-8 chicken breasts, cut into
small chunks and stir-fried
2 T. Olive oil
1 large box of pasta shells
(large or small)
1 stick butter
½ cup flour
4 cups milk
Kosher salt and black pepper
to taste
1 and ½ cups parmegano
reggiano cheese, grated
1 and ½ cups chopped tomatoes
½ cup fresh basil
¼ cup fresh parsley
2 cups Italian blend grated
cheese (or more if you wish)
Instructions:
*Stir fry chicken chunks in
olive oil, drain and set aside.
*Boil pasta according to
directions on box.
*Melt butter
*Heat milk in another pan (do
not scald or boil)
*Add flour to the butter,
whisking continuously. Cook on low heat
for 2 to 3 minutes.
*Add the heated milk in 2 to
3 increments, whisking continuously.
*Continue simmering and
whisking until mixture thickens and coats the back of a spoon.
*Remove from heat and add
cheese.
*Season to taste with salt
and pepper. Add more cheese if desired.
*Add cooked chicken,
tomatoes, basil and parsley to white sauce.
*Add desired amount of
pasta to sauce mixture.
*Pour pasta mixture into
large rectangular pyrex baking dish that has been sprayed with PAM.
*Spread Italian cheese over
top surface of pasta mixture.
*Bake at 350 degrees for 45-
50 minutes or until golden and bubbly throughout.
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