Posted by : Misty Hampton Monday, 23 June 2014

Untitled 2

 

Ingredients

    • 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

 

Instructions

    • Preheat oven to 350.
    • Cook penne pasta according to the instructions on the box.
    • Heat olive oil and butter in a large skillet; add chicken, mushrooms, garlic and carrots; cook until heated through, and carrots are fork tender.
    • In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
    • Add to skillet with chicken and stir.
    • Stir in milk.
    • Cook and stir until thickened and bubbly.
    • Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
    • 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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