Wednesday, February 8, 2012

Cheesy Chicken Pasta Bake

Kids always like mac n chz but sometimes it's nice to have some variation. I'm always looking for something like mac n chz, that isn't JUST mac n chz. Sometimes I add jalapenos and turkey bacon. Sometimes I do a beefy mac n chz.This chicken variation is super yummy for kids and adults both! This makes one large baking dish full.

Ingredients:
3/4 lb organic whole wheat penne pasta
3/4 lb organic chicken (I used thighs), cubed
2 tb coconut oil or evoo
1 lb sliced mushrooms
2 tomatoes diced
6 cloves organic garlic, minced
3 tb organic butter
3 tb organic whole wheat flour
3 cups organic raw milk
8 oz block organic jack cheese, shredded
1 cup organic shredded parmesan
Salt and pepper to taste

Preheat oven to 400 degrees. Heat a skillet over medium heat and add oil. Cook cubed chicken until fully cooked, season with salt and pepper. While chicken is cooking, boil water for pasta, and cook pasta. Remove chicken from pan and saute the mushrooms in the same pan for a few minutes. Heat a medium sized pot over medium heat and add butter. When melted, stir in flour and garlic. Cook for a few minutes. Whisk in milk. Cook for a few minutes to let thicken. Add tomatoes and mushrooms to sauce and cook for a few minutes. Add shredded jack and half the Parmesan and stir in until melted. Toss together the sauce, cooked chicken, and pasta. Season to taste with salt and pepper.Pour into a greased baking dish. Top with the rest of the Parmesan and bake for 20 minutes.

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