Sun Dried Tomato + Chicken Casserole
Source of Recipe
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List of Ingredients
8 oz. bow tie pasta, cooked al dente, drained
2 tbsp. olive oil
2 cloves minced garlic
1 1/2 lb. skinless, boneless chicken breast, cut into thin strips
1 tsp. crushed dried basil
1/8 tsp. crushed red pepper
3/4 c. chicken broth
1/2 c. oil packed sun dried tomatoes, drained + cut into strips
1/4 c. apple juice or white wine
1/2 c. cream
1/4 c. fresh grated Parmesan cheese, plus additional if desired
seasoned bread crumbs
3 tbsp. melted butterRecipe
Preheat oven to 350. Spray a casserole dish with non stick cooking spray.
In a large skillet cook the garlic in hot oil over medium/high heat for 30 seconds.
Add chicken, basil and red pepper. Cook and stir for 4 minutes.
Add chicken broth, sun dried tomatoes and apple juice.
Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until chicken is tender and no longer pink.
Stir in cream and the 1/4 c. Parmesan cheese.
Simmer 2 minutes more.
Stir pasta into chicken mixture and pour into casserole.
Mix bread crumbs and butter together. Sprinkle over top.
Sprinkle with additional grated parmesan cheese.
Bake for 20 - 25 minutes.
Makes 4 servings.
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