Parisian Chicken and Pasta Recipe

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!