I have yet to give into the pumpkin craze.
Ok, that is one big whopping lie. In the past few days I have had more than my fair share of pumpkin spiced latte, pumpkin scones, pumpkin and cream cheese muffins..the list goes on and on. But none of them have been made in my kitchen. That is unless you count the pumpkin scones that I made...but that was last year!
This year, my pumpkin treats and my money seem to be hanging around Starbucks. Which I will stand..until a point. Maybe the beginning of October will be the breaking point for my new pumpkin virgin kitchen. But until then...
What is happening to this blog? I had two savory recipes in the span of a week (and a half) and am resisting the urges of baking with pumpkin? What's the dealio?
The dealio is this baked pasta. Now I am usually not a huge fan of baked pasta. I mean, making pasta takes no time at all. Why do I need to wait for freaking ever for the oven to cook it longer? As you can see, the award for the most patient cook should go to me.
But I have discovered the reason why we should wait out a baked pasta recipe. For all the ooey gooey cheese that makes everyone in the room drool in anticipation. True story. Next time I will test this out when I am not the only one in the room..
Baked Cheesy Chicken Pasta
What you'll need:
- 1/2 lb rotini pasta
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breasts
- salt and pepper
- 1/4 cup + 1 tablespoon all-purpose flour
- 3 cloves garlic, minced
- 3 cups milk
- 3/4 cup cheddar cheese, shredded
- 3/4 cup grated Parmesan
- Preheat the oven to 400˚F. Lightly grease a baking dish.
- In a medium saucepan, boil the pasta until al dente. Set aside.
- Meanwhile, on a skillet, heat the olive oil. Season the chicken with salt and pepper, and cook until the insides are no longer pink. Remove from the skillet, and slice into small pieces. Set aside.
- In a medium saucepan, melt the butter. Add in the flour and garlic, and mix together for about 1 minute. Gradually add in the milk, whisking constantly. Bring the sauce to a simmer, whisking constantly until the sauce thickens.
- Remove the pot from the heat and stir in the cheeses.
- Add the pasta and the chicken to the pot, and season with salt and pepper.
- Pour the mixture into the prepared baking dish, and bake in the preheated oven for 25 minutes, or until the top is golden and bubbling. Let stand for a couple of minutes before serving.
Adapted from Simply Mrs Edwards
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