More Great Recipes: Main Dish

Parisian Chicken and Pasta


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By sage
Member since 2007

Serves | Prep Time | Cook Time

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


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!


Pairs Well With


Notes

OK It takes a bit of work to prepare but when you taste it you will agree it was well worth it!

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