• 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

1. Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth.
2. Simmer 5 minutes stirring with wire whisk,until thick and smooth.
3. Simmer 30 minutes stirring occasionally.
4. Tomato Sauce: Saute onions in oil 5 minutes.
5. Stir in tomatoes, salt& pepper,bay leaf and thyme.
6. Simmer 15 minutes; discard bay leaf.
7. Preheat oven 350*.
8. Butter a 3 quart casserole.
9. Saute chicken in 1 Tbsp butter 2-3 minutes.
10. Season with salt& pepper.
11. Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce& green onions.
12. Stir into chicken.
13. Remove from heat.
14. Melt remaining Tbsp butter and toss with pasta.
15. Place 1/2 pasta in casserole.
16. Cover with 1/2 tomato sauce.
17. Repeat.
18. Top with 1/2 cup cheese and entire chicken mixture.
19. Blend remaining 1 cup Sauce Veloute with rest of cream.
20. Spoon over chicken.
21. Sprinkle with remaining cheese.
22. Bake 45 minutes until bubbly and brown.
23. Tip:
24. This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy!

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