Creamy Lemon Chicken Pasta Bake

By Katecooks

Ingredients

• 1 1 1 lb farfalle (bow-tie) pasta
• 2 2 2 boneless skinless chicken breasts, cut into bite-size pieces
• Salt and pepper
• 3 3 3 tablespoons olive oil
• 1/2 1/2 1/2 onion, diced
• 2 2 2 cloves garlic, finely chopped
• 2 2 2 tablespoons all-purpose flour
• 1 1/2 1 1/2 32-oz cups Progresso™ chicken stock (from 32-oz carton)
• 1 1 1 cup milk
• 1 1 1 tablespoon grated lemon peel
• 4 4 4 medium green onions, sliced

Details

Servings 6
Preparation time 25mins
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 400°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside.

2. Heat large pot of salted water to boiling. Add pasta; cook half of the time called for on package -- pasta should still be undercooked in center. Drain; pour into bowl. Set aside.

3. While pasta cooks, season chicken with a pinch of salt and pepper. Cook chicken plus 1 tablespoon of the oil in 10-inch skillet over high heat until chicken is brown. Spoon chicken into bowl with pasta. Add remaining 2 tablespoons oil to skillet; add onion and a tiny pinch of salt.

4. Cook onion over medium-high heat 4 to 5 minutes or until soft and translucent. Add garlic; cook an additional minute. Beat in flour with whisk, and cook a minute or two. Slowly beat in stock and milk. Simmer until thickened slightly. Taste for seasoning; add more salt and pepper to taste. Pour sauce into bowl with pasta and chicken. Add lemon peel; stir to coat pasta and chicken. Spread mixture in casserole; sprinkle with green onions. Bake 20 minutes.