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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1/2 lb penne pasta (I used whole wheat penne)
2 tablespoons olive oil
2 tablespoons butter or margarine
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup carrots, chopped
2 green onions, sliced, white part only
1/4 cup plus 1 tablespoon all-purpose flour
1 cup non-fat evaporated milk
1 cup chicken broth
freshly ground pepper to taste
1/2 teaspoon fresh thyme
1/4 teaspoon fresh rosemary, chopped
1/2 cup shredded Parmesan cheese
2 cups cubed or chopped cooked chicken
1 cup broccoli florettes
1/2 cup peas (I used frozen peas)
2- 3 tablespoon shredded Parmesan cheese
Bring a large pot of water to a boil, then add the penne, stir, and boil until al dente, about 8-10 minutes. Drain and set aside.
While pasta is cooking prepare the sauce: In a saucepan heat the olive oil and butter or margarine over medium-high heat. Add the bell peppers, carrots and green onions and cook, stirring frequently, until onion begins to brown, about 3-4 minutes. Using a slotted spoon, remove the veggies from the oil, keeping as much oil as possible in the pot. Set the veggies aside.
Sprinkle the flour over the oil and stir with a wooden spoon to combine. Cook, stirring once or twice, over medium-high heat for 1 minutes to cook the flour a bit.
In a bowl, while the flour is cooking in the pot, stir together the milk and broth. Season with the pepper. With a whisk at hand, pour all of the liquid into the flour mixture and immediately whisk to combine thoroughly. Continue to stir with the whisk while the liquid thickens. Mixture will begin to bubble slightly once it has thickened. Add the 1/2 cup Parmesan and whisk to combine. Stir in the bell pepper/onion/carrot mixture to combine. Taste for seasonings and add more pepper or herbs if needed. With all that Parmesan it is unlikely you will need more salt.
Place plastic wrap directly on the top of the sauce. Set aside.
Heat the broccoli, peas and chicken in the microwave 1 minute, just to warm them.
In the pot you used to cook the pasta mix the penne, chicken, broccoli, peas and sauce. Stir with the wooden spoon to thoroughly combine. If not baking the dish you can serve it now.
If baking it, spread the mixture in a 9 x 13-inch shallow pan and sprinkle with the 2-3 tablespoon of Parmesan cheese. Bake in a preheated 400 degree F oven for 15 minutes with the shelf being toward the top of the oven. If the cheese doesn't brown at all by then, use the broiler briefly to brown some of the cheese. Serve at once.
Serves 4-6.
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BAKED PASTA WITH CHICKEN AND PARMESAN
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1/2 lb penne pasta (I used whole wheat penne)
2 tablespoons olive oil
2 tablespoons butter or margarine
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup carrots, chopped
2 green onions, sliced, white part only
1/4 cup plus 1 tablespoon all-purpose flour
1 cup non-fat evaporated milk
1 cup chicken broth
freshly ground pepper to taste
1/2 teaspoon fresh thyme
1/4 teaspoon fresh rosemary, chopped
1/2 cup shredded Parmesan cheese
2 cups cubed or chopped cooked chicken
1 cup broccoli florettes
1/2 cup peas (I used frozen peas)
2- 3 tablespoon shredded Parmesan cheese
Bring a large pot of water to a boil, then add the penne, stir, and boil until al dente, about 8-10 minutes. Drain and set aside.
While pasta is cooking prepare the sauce: In a saucepan heat the olive oil and butter or margarine over medium-high heat. Add the bell peppers, carrots and green onions and cook, stirring frequently, until onion begins to brown, about 3-4 minutes. Using a slotted spoon, remove the veggies from the oil, keeping as much oil as possible in the pot. Set the veggies aside.
Sprinkle the flour over the oil and stir with a wooden spoon to combine. Cook, stirring once or twice, over medium-high heat for 1 minutes to cook the flour a bit.
In a bowl, while the flour is cooking in the pot, stir together the milk and broth. Season with the pepper. With a whisk at hand, pour all of the liquid into the flour mixture and immediately whisk to combine thoroughly. Continue to stir with the whisk while the liquid thickens. Mixture will begin to bubble slightly once it has thickened. Add the 1/2 cup Parmesan and whisk to combine. Stir in the bell pepper/onion/carrot mixture to combine. Taste for seasonings and add more pepper or herbs if needed. With all that Parmesan it is unlikely you will need more salt.
Place plastic wrap directly on the top of the sauce. Set aside.
Heat the broccoli, peas and chicken in the microwave 1 minute, just to warm them.
In the pot you used to cook the pasta mix the penne, chicken, broccoli, peas and sauce. Stir with the wooden spoon to thoroughly combine. If not baking the dish you can serve it now.
If baking it, spread the mixture in a 9 x 13-inch shallow pan and sprinkle with the 2-3 tablespoon of Parmesan cheese. Bake in a preheated 400 degree F oven for 15 minutes with the shelf being toward the top of the oven. If the cheese doesn't brown at all by then, use the broiler briefly to brown some of the cheese. Serve at once.
Serves 4-6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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