Parisian Chicken and Pasta
CATEGORIES
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
  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!
RECIPE BACKSTORY
OK It takes a bit of work to prepare but when you taste it you will agree it was well worth it!