Ingredients
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2
-
1/4
-
1/2
-
1/4
-
2
-
1
-
3
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Parisian Chicken and Pasta,OK It takes a bit of work to prepare but when you taste it you will agree it was well worth it! If you already have tomato sauce at home that is one step less.,While this was good, it took quite a bit more time to prepare than I like, and the results were just OK. used quality chicken stock, and the sauce veloute was spectacular by itself, but that was lost on the pasta. I doubt I will make this again. I felt the flavor was pretty bland. I think the recipe procedure could be simplified quite a lot. Skip all the layering, just mix it all together and top with some cheese. I think it would taste the same.,I understand there is a “right” way to make this, and an “easy” way to make this. I have two small kids… I choose, “easy”.I made the veloute sauce. I sauted maybe 15 min. total. I added some Tyson Frozen Grilled Chicken. I then added the cream (or probably 2% milk is more accurate), tabasco, and green onions. I then stirred the pasta in. I made the tomato sauce… sauted maybe 15 minutes (I made it in the same pot that I had just made the pasta in!).I then sprayed the pan, added the pasta combo and the tomato combo, gave it a swirly stir, and topped with cheese. Delish (and only 1 pot, 1 pan, and the baking dish) and quick.Thanks for the recipe!
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Steps
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1
Done
|
Sauce Veloute: Melt Butter and Stir in Flour,Salt and Pepper; Gradually Stir in Chicken Broth. |
|
2
Done
|
Simmer 5 Minutes Stirring With Wire Whisk,Until Thick and Smooth. |
|
3
Done
|
Simmer 15 Minutes Stirring Occasionally. Set Aside. |
|
4
Done
|
Tomato Sauce: Saute Onions in Oil 5 Minutes. |
|
5
Done
|
Stir in Tomatoes, Salt& Pepper,Bay Leaf and Thyme. |
|
6
Done
|
Simmer 15 Minutes; Discard Bay Leaf. Set Aside. |
|
7
Done
|
Preheat Oven 350*. |
|
8
Done
|
Butter a 3 Quart Casserole. |
|
9
Done
|
Saute Chicken in 1 Tbsp Butter 2-3 Minutes. |
|
10
Done
|
Season With Salt& Pepper. |
