Chicken and Mushroom Pasta Bake
Ingredients
-
½
pound
chicken tenders
-
½
cup
flour seasoned with sea salt and black pepper
-
2
cup
sliced mushrooms
-
½
cup
diced celery
-
½
cup
diced onion
-
½
cup
diced carrots
-
2
tablespoon
butter
-
1
tablespoon
flour
-
1 ½
cup
chicken stock
-
¼
teaspoon
black pepper
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
½
cup
milk
-
½
pound
Cavatappi pasta (or your choice of pasta)
-
1
cup
extra sharp cheddar cheese, shredded
-
1
teaspoon
chopped parsley for garnish
Instructions
- 1. Whisk together sea salt and black pepper with flour.
- 2. Dredge chicken tenders in the seasoned flour.
- 3. Heat olive oil in a skillet and cook chicken tenders for 2-3 minutes on one side.
- 4. Flip chicken, add mushrooms and onions, and cook for another 2-3 minutes.
- 5. Remove chicken and cook mushrooms and onions until fragrant.
- 6. Add garlic and cook for 1 minute.
- 7. Cut cooled chicken into smaller pieces.
- 8. Add stock and seasonings to the pan, scraping the bottom for flavor, and reduce for 3-4 minutes.
- 9. Prepare a beurre manie with butter and flour, then add it to the sauce.
- 10. Stir in heavy cream and combine.
- 11. Add chicken, cooked pasta, peas, and carrots to the skillet and mix.
- 12. Transfer the mixture to a baking dish, top with cheddar cheese and parsley.
- 13. Bake in a preheated oven at 350°F for 10-12 minutes until cheese melts.
Nutrition Facts (estimated)
Servings
2
Calories
931
Total fat
40g
Total carbohydrates
85g
Total protein
58g
Sodium
835mg
Cholesterol
172mg
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