Monday, January 10, 2011

Quick & Easy Chicken, Mushroom Pasta Bake

This is a fairly simple meal that freezes well, multiplies well, and can be made ahead. This version easily serves 8-10 people. You probably have most, if not all, of the ingredients on hand:

450 g pasta of choice (I used penne)
2 cups (milk, cream, or a mixture there of)
2 cups chicken broth*
2 cups diced, cooked chicken (or tuna or any other preferred protein)*
1/2 cup butter/oil
1/2 cup flour
1 can mushrooms
Thyme, Chili flakes, Salt, Pepper to taste
2 tsp Garlic
1 onion chopped finely
1/4 cup Parmesan cheese

  1. Cook pasta according to package instructions
  2. Mix oil, flour, and spices in a sauce pan and cook for 1-2 min. 
  3. Remove sauce pan from heat and stir in liquids slowly, stirring continuously until smooth.
  4. Return to heat and cook until thickened
  5. Add onion, garlic, mushrooms, and cheese
  6. Combine pasta, sauce, and chicken in a 13"x9" pan
  7. Top with cheese (I used grated mozzarella) if desired and bake 350F for 30 min.
* I poached 16 chicken thighs in a slow cooker on high for 3 hours, with 2 stalks of celery, 1 carrot, 1 onion, a bay leaf, parsley, thyme and enough water to cover. I used the meat from 6 of the thighs for the recipe along with 2 cups of broth. To make a richer stock, pull all the meat off the bones after 3 hours (reserve), and toss the bones back into the pot with the broth and veggies for another 8 hours on low. Strain final stock to remove debris.

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