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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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With a casserole this rich and saucy, itâs tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: âThe bread crumbs on top make this one extra special. Ingredients:
2 cups uncooked whole wheat spiral pasta |
1/2 pound boneless skinless chicken breasts, cubed |
3 tablespoons butter, divided |
1 medium zucchini, chopped |
1/4 cup chopped onion |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups half-and-half cream |
3/4 pound process cheese (velveeta), cubed |
1/2 teaspoon italian seasoning |
topping: |
1 cup dry whole wheat bread crumbs |
3 tablespoons butter, melted |
1/2 teaspoon italian seasoning |
1/4 teaspoon salt |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm.
2. In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken.
3. Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350° for 10-15 minutes or until heated through and topping is golden brown. Yield: 4 servings.
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