Baked Cheesy Pasta With Chicken
By: Scott
Published: Thursday, December 10, 2009 - 9:23pm

Ingredients




1 pound Penne Rigate--another short pasta will work as well
2 boneless skinless chicken breasts
1 cup + ½  grated cheese--mozzarella, fontina, etc (a combination works well)
1/4 cup Parmesan cheese
3 tablespoons unsalted butter
3 tablespoons all purpose flour plus extra flour for dredging chicken
2 cups of milk
1 bell pepper diced--any color will do
1/2 of a large yellow onion diced
2 cloves of garlic minced
olive oil

garlic power

salt 

pepper

Preparation

1 Preheat oven to 400 degrees 2 Pound the chicken breasts with a mallet or pot until thin 3 Heat olive oil in a skillet at medium-high heat 4 Season the chicken breasts with salt, pepper, and garlic power 5 Dredge the chicken breasts in flour shaking off the excess 6 Cook chicken until browned on each side--doesn't have to be cooked through 7 Take chicken out and reserve 8 Saute the onion, bell pepper, and garlic in a skillet until the onion is soft 9 Remove from the skillet and reserve 10 Cook pasta in salted boiling water till just under al dente 11 Drain pasta and put back in the pot that it was cooked in 12 Heat milk in a sauce pan until warm 13 Melt butter in a sauce pan at medium heat 14 Once melted, add the 3 tablespoons of flour 15 Stir constantly to form the roux 16 Add the milk and continue to stir 17 Once the sauce becomes thick enough to barely coat the back of a wooden spoon, take it off the heat and add most of the cheese, salt, and pepper 18 Dice the chicken into bite size pieces and add to the pasta 19 Add onion, bell pepper, and garlic to the pasta and chicken 20 Pour the cheese sauce over the pasta, chicken, and vegetables 21 Mix well to coat then transfer to a baking dish that has been sprayed with cooking spray 22 Top with remaining cheese plus Parmesan cheese 23 Place in oven and cook until top is browned

About


Delicious baked pasta
Chicken comes out delicious by itself but is even better in the final product
Enjoy