Parisian Chicken and Pasta |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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OK It takes a bit of work to prepare but when you taste it you will agree it was well worth it! If you already have tomato sauce at home that is one step less. Ingredients:
2 tablespoons butter |
1/4 cup flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups chicken broth |
1 tablespoon olive oil |
3 tablespoons finely chopped onions |
1 (15 ounce) can tomatoes, chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 bay leaf |
1/4 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 onion, 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. Note:.
24. This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy!
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