Roasted Chicken Baked Pasta

Roasted Chicken Baked Pasta
Roasted Chicken Baked Pasta

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

6

servings

Ingredients

  • 2

    (8-oz) chicken breast halves with skin and bone

  • 3

    Tbs unsalted butter

  • 3

    Tbs all-purpose flour

  • 2

    C low sodium chicken broth

  • 1

    C water

  • 1

    Tsp dried oregano

  • 1/3

    Tsp dried red peper flakes

  • 1

    Lb penne regate

  • 8

    Oz shredded Munster or Monteray jack cheese

Directions

Preheat oven to 425F in middle position Season chicken breast halves oll over with 1/2 tsp salt and 1/4 tsp pepper. Place on a 4-sided baking sheet and roast in oven until cooked through, 30-40 minutes. Let chicken rest until cool enough to handle, then tear into chunks, discarding bones. Reduce oven to 350F. Melt butter in a 2-3 qt heavy saucepan over medium heat until foam subsides. Add flour and cook, stirring 1 minute. Whisk in broth, water, oregano, pepper flakes and 1/2 tsp each of salt and pepper. Whisk until liquid comes to a boil, then let boil 10 minutes, whisking occasionally. Remove from heat and reserve. Cook pasta until al dente in a large pot of well-salted boiling water. Drain pasta, then return to pot. Add broth mixture and chicken, tossing to combine. Transfer to a 3 qt baking dish, then sprinkle evenly with cheese. Bake until cheese is golden and liquid has been absorbed, about 45 minutes. Let stand 10 minutes before serving.

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