BAKED PASTA WITH CHICKEN AND MUSHROOM SAUCE

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Very very tasty recipe from Williams and Sonoma. Uses their Wild mushroom Marsala Pasta sauce.

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  • 8

Ingredients

  • 2 Tbsp. unsalted butter, plus more for greasing.
  • 2 Tbsp. all purpose flour
  • 2 cups milk
  • 1 jar (1 lb. 8 oz.) wild mushroom Marsala pasta sauce
  • Salt and freshly ground pepper to taste
  • 1 pound large tubular pasta, cooked until aldente and drained well
  • 1 punch green onions, white and light green portions, thinly sliced
  • 1-1/2 cups frozen peas, thawed
  • 1 pound chicken breast, roasted and cut into 1 inch cubes
  • 2 cups graded mozzarella cheese
  • 1/3 cup grated Parmigiano-Reggiano cheese

Preparation

Step 1

Preheat an oven to 350 degree F oven.

Butter a 5-1/2 quart round Dutch oven.

In a saucepan over medium heat, melt the 2 Tbsp. butter. Stir in the flour and cook, stirring constantly, until blended, about 1 minute. Gradually add the milk, whisking constantly. Reduce the heat to low and cook, whisking until the sauce is smooth and slightly thickened, 4 to 5 minutes. Add the pasta sauce, increase the heat to medium and bring to a simmer, then simmer for 2 to 3 minutes. Season with salt and pepper. Remove from heat.

In a large bowl, combine the cooked pasta, green onions, peas, chicken and sauce and gently stir until blended. Add 1-1/2 cups of the mozzarella and stir to distribute evenly. Transfer the pasta mixture to the prepared Dutch oven. Sprinkle the remaining 1/2 cup mozzarella and the Parmigiano-Reggiano on top.

Bake the pasta for 30 minutes. Then turn on the broiler and broil until the cheeses are bubbly and lightly browned, about 5 minutes. Let stand for 5 minutes before serving.

Serves 8.

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