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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I wanted to use extra grilled chicken breasts in a creamy pasta dish. Ingredients:
12 ounces grilled chicken breasts, sliced into bite size pieces |
6 ounces farfalle pasta |
2 tablespoons butter |
1/2 cup sweet onion, chopped |
3 garlic cloves, minced |
1 tablespoon flour |
1 1/4 cups 2% low-fat milk |
3/4 cup parmesan cheese, freshly grated |
1 teaspoon italian seasoning |
1/4 teaspoon pepper |
14 ounces diced tomatoes with basil, garlic and oregano |
cooking spray |
1/4 cup breadcrumbs |
2 tablespoons parmesan cheese |
Directions:
1. Cook farfalle al dente according to directions on box.
2. Melt 1 tablespoon of butter in a medium heavy saucepan over medium heat. Add onion and garlic and saute for 5 minutes until tender. Add flour, cook 30 seconds, stirring constantly. Gradually add milk stirring frequently til bubbly. Remove from heat. Stir in Italtian seasoning, 1/4 cup of Parmesan cheese and pepper.
3. Preheat oven to 350. Spray 11x 7 baking dish. In a large bowl combine farfalle, sliced chicken, cheese sauce, 1/2 cup of Parmesan cheese and tomatoes. Spoon into baking dish.
4. On top sprinkle with 1/4 cup of bread crumbs, 2 tablespoons of cheese, and 1 tablespoon of butter cut into little pieces.
5. Bake 350 for 30 minutes or until heated thoroughly.
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