Recipes
PARISIAN CHICKEN AND PASTA
Parisian Chicken and Pasta
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- 2 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken broth
- 1 tablespoon olive oil
- Ingredients:
- 3 tablespoons finely chopped onions
- 1 (15 ounce) can tomatoes, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- 1/2 teaspoon thyme
- 4 cups cooked chicken, cut bite size
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 drops Tabasco sauce
- 3/4 cup cream
- 1/2 cup green onions, chopped
- 6 cups bow tie pasta, cooked and drained
- 3/4 cup parmesan cheese, grated
DIRECTIONS
Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth.
Simmer 5 minutes stirring with wire whisk,until thick and smooth.
Simmer 30 minutes stirring occasionally.
Tomato Sauce: Saute onions in oil 5 minutes.
Stir in tomatoes, salt& pepper,bay leaf and thyme.
Simmer 15 minutes; discard bay leaf.
Preheat oven 350*.
Butter a 3 quart casserole.
Saute chicken in 1 Tbsp butter 2-3 minutes.
Season with salt& pepper.
Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce& green onions.
Stir into chicken.
Remove from heat.
Melt remaining Tbsp butter and toss with pasta.
Place 1/2 pasta in casserole.
Cover with 1/2 tomato sauce.
Repeat.
Top with 1/2 cup cheese and entire chicken mixture.
Blend remaining 1 cup Sauce Veloute with rest of cream.
Spoon over chicken.
Sprinkle with remaining cheese.
Bake 45 minutes until bubbly and brown.
Tip:
This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy!
RECIPE BACKSTORY
RECIPE REVIEWS
MEDIA
TELL ME MORE
LATEST RECIPES
