Soo....I made this on Tuesday but I have been super busy this week and haven't gotten around to blogging until today! My husband is a choir teacher and this was concert week...anyone who has ever been a fine arts teacher or is married to one, knows exactly what I'm talking about :)
Anyways...I adapted this recipe from In the Long Kitchen and chose to make it with spaghetti instead of the shells. It turned out really good! (so good that there wasn't any left for lunch the next day). The recipe is below:
Chicken Pasta Bake
1 box Spaghetti
2 tbsp Olive Oil
1lb boneless, skinless chicken breast halves, seasoned with pepper and garlic
1 cup mozzarella cheese
Sauce:
1 1/2 cup heavy cream
2 cloves garlic, minced
1 stick unsalted butter (8tbsp)
1 1/2 cup grated Parmesan
2tsp black pepper
2tsp basil
2tsp oregano
2tsp cilantro
Preheat broiler- mine was set to 500 degrees. Bring a large pot of water to a boil.
Cook spaghetti in boiling water until al dente. Drain and rinse under cold water.
Heat oil in a skillet over medium heat. Add chicken and saute until cooked through (8-9 minutes per side). Cool and then chop into small pieces.
Warm cream and garlic in a large saucepan over medium-low heat until steaming. Whisk in butter until melted. Add 1 cup of the Parmesan cheese, pepper, basil, oregano, and cilantro. Increase to medium-high heat and simmer until reduced to 1 cup (about 10 minutes). Stir in chicken and remove from heat.
Pour spaghetti into a 9x13 pan. Then pour chicken and sauce over pasta. Top with mozzarella and parmesan cheese.
Broil until cheese is melted and bubbling. Serve immediately.
Hope you enjoy it as much as we did!!
Stay classy :)
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