Roasted Chicken Baked Pasta

By cook_kjacook_kja

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

Details

Servings 6
Preparation time 20mins
Cooking time 110mins

Preparation

Step 1

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.