Chicken Mac and Cheese
Source of Recipe
live journal
List of Ingredients
1 lb. skinless, boneless chicken breast halves
1 to 2 tsp. dried Italian seasoning, crushed
salt and ground black pepper
1 tbsp. olive oil
8 oz. dried penne pasta (i used baby penne)
1 medium onion chopped (1/2 cup)
2 cloves garlic, minced
3 tbsp. butter
3 tbsp all-purpose flour
2 tbsp. tomato paste (i used whole 6 oz. can)
3 cups milk
8 oz. shredded cheddar cheese
salt and ground black pepper
stove top stuffing mix
2 oz. finely shredded parmesan cheese (1/2 cup)
**I also added a packet of dry spaghetti sauce mix in step 3.
Recipe
1) Preheat oven to 350 degrees. Cut chicken into bite-size pieces. In a 10-inch skillet cook chicken, Italian seasoning, salt, and pepper in hot oil over medium heat until chicken is no longer pink. Remove chicken from skillet, set aside.
2) In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.
3) Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. (I added the dry spaghetti sauce mix here.) Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheddar cheeese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.
4. Prepare stove top stuffing mix according to package directions. Sprinkle over pasta mixture. Cover with parmesan cheese. Bake, uncovered, for 20 to 25 minutes or until edges are bubbly. Let stand 10 minutes before serving.
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