Side Pannel
Chicken and Vegetables Pasta Bake
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Serves: Serves 4 to 6
Chicken and Vegetables Pasta Bake
- Recipe Submitted by Parfait on 10/15/2014
Category: Healthy Recipes, Main Dish, Pasta, Vegetables, Chicken
Ingredients List
- 1/2-pound penne pasta
- 3 tablespoons olive oil
- 1 tablespoon butter
- 3 to 4 cooked chicken breast-halves, cut into bite size pieces
- 1 cup sliced mushrooms
- 3 garlic cloves, minced
- 1 carrot, cut into rounds
- 1/3-cup vegetable or chicken broth
- salt and fresh ground pepper, to taste
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried Italian Seasoning
- 2 teaspoons all-purpose flour
- 1 cup milk
- 1 (8-oz package) cream cheese
- 1 cup halved cherry tomatoes
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Directions
1. Preheat oven to 350.
2. Cook penne pasta according to the instructions on the box.
3. Heat olive oil and butter in a large skillet; add chicken, mushrooms, garlic and carrots; cook until heated through, and carrots are fork tender.
4. In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
5. Add to skillet with chicken and stir.
6. Stir in milk.
7. Cook and stir until thickened and bubbly.
8. Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
9. Remove from heat.
Add pasta mixture, chicken mixture and tomatoes; toss to coat.
Transfer to a 3-quart casserole dish.
Cover with foil and bake for 30 to 35 minutes, or until heated through.
Remove foil, stir mixture and sprinkle with cheeses.
Continue to cook for 8 to 10 minutes, or until cheese is melted.
Remove from oven and let stand 5 minutes.
Serve.
2. Cook penne pasta according to the instructions on the box.
3. Heat olive oil and butter in a large skillet; add chicken, mushrooms, garlic and carrots; cook until heated through, and carrots are fork tender.
4. In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
5. Add to skillet with chicken and stir.
6. Stir in milk.
7. Cook and stir until thickened and bubbly.
8. Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
9. Remove from heat.
Add pasta mixture, chicken mixture and tomatoes; toss to coat.
Transfer to a 3-quart casserole dish.
Cover with foil and bake for 30 to 35 minutes, or until heated through.
Remove foil, stir mixture and sprinkle with cheeses.
Continue to cook for 8 to 10 minutes, or until cheese is melted.
Remove from oven and let stand 5 minutes.
Serve.
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