Chicken & Pasta Bake

Chicken & Pasta Bake

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Chicken & Pasta Bake is a quick and satisfying dinner that will save your overbooked weeknights again and again.

  • 8 Ounces Small Shells Or Rotini Pasta (Uncooked)
  • 2 Cups Cooked Chicken (Cut Into 1 Inch Long Strips)
  • 1/4 Cup Butter
  • 1 Cup Cooked Peas
  • 1/2 Cup Green Onion (Sliced)
  • 1/4 Cup Unbleached Flour
  • 2 Cups Milk
  • 1 3/4 Cups Chicken Broth
  • 1/3 Cup Dry Sherry
  • 1/2 Cup Grated Parmesan (Divided)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Preheat oven to 350 degrees.
  2. Cook pasta in boiling water for 7 minutes. Remove and drain.
  3. In 3 quart baking dish, stir together hot pasta, chicken, and peas.
  4. In medium-size saucepan melt butter over a medium-high heat. Add green onions. Cook 5 minutes until tender. Reduce heat to medium. Stir in flour. Cook 1 minute, stirring constantly. Stir in milk, chicken broth, and sherry. Cook, stirring frequently until mixture boils and thickens. Remove from heat. Stir in 1/4 cup Parmesan cheese. Add kosher salt and pepper. Pour sauce over pasta mixture. Sprinkle with remaining cheese.
  5. Place in oven 20 minutes until hot and bubbly.
  6. Remove from oven and serve warm.
  7. Serves 4
  8. Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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