2 boneless skinless chicken breasts or
pre-coooked
1 lb button mushrooms, thickly sliced
1 medium onion, chopped
2 garlic cloves, minced
Salt and Pepper
Olive Oil
1 medium onion, chopped
2 garlic cloves, minced
Salt and Pepper
Olive Oil
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 cups low sodium chicken broth
1 1/2 cups equal parts milk & heavy cream
2 tbsp fresh parsley, chopped, plus more to garnish
1 1/2 to 2 cups shredded mozzarella cheese
1/3 cup all-purpose flour
2 cups low sodium chicken broth
1 1/2 cups equal parts milk & heavy cream
2 tbsp fresh parsley, chopped, plus more to garnish
1 1/2 to 2 cups shredded mozzarella cheese
1.
Preheat Oven to 350˚F. Cook pasta in
a large pot of salted water until aldente according to package instructions
then rinse to stop the cooking process, drain and set aside.
2. In a large dutch oven pot or deep saute pan (if baking in a casserole dish), melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season chicken breasts with about ½ tsp salt and ¼ tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to cutting board to cool then cut into bite-sized pieces.
3. In the same pot (no need to wash it), add 3 Tbsp oil then add sliced mushrooms and saute 2 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sautee another 1-2 min. Remove to the cutting board with chicken.
4. In the same pot, melt 4 Tbsp butter and whisk in ⅓ cup flour until lightly golden (1½ min). Add 2 cups chicken broth, ½ tsp salt, ¼ tsp pepper or season to taste and whisk until smooth. Add 1½ cups half and half and bring to a simmer.
5. Return chicken, mushrooms, onions and pasta to the pot then season to taste with salt and pepper, sprinkle in chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella and bake at Gas 5 / Fan 160 for 20 min.
2. In a large dutch oven pot or deep saute pan (if baking in a casserole dish), melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season chicken breasts with about ½ tsp salt and ¼ tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to cutting board to cool then cut into bite-sized pieces.
3. In the same pot (no need to wash it), add 3 Tbsp oil then add sliced mushrooms and saute 2 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sautee another 1-2 min. Remove to the cutting board with chicken.
4. In the same pot, melt 4 Tbsp butter and whisk in ⅓ cup flour until lightly golden (1½ min). Add 2 cups chicken broth, ½ tsp salt, ¼ tsp pepper or season to taste and whisk until smooth. Add 1½ cups half and half and bring to a simmer.
5. Return chicken, mushrooms, onions and pasta to the pot then season to taste with salt and pepper, sprinkle in chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella and bake at Gas 5 / Fan 160 for 20 min.
