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beef fajitas with corn salsa, black beans
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Friday, January 10, 2014

Baked Three-Cheese Penne with Chicken and Peas

Baked Three Cheese Penne with Chicken and Peas
We took a lovely trip to Barcelona, Spain for a week. Miss F did amazingly well, but re-adjusting to central time has been a bit of a challenge. I finally served this dinner at 7:30 pm, she was still napping. She started her nap at 1:30 pm. She did wake up eventually, helped me decorate the Christmas tree and had some leftover pasta. C thought the pasta tasted great, but smelled strange. Who knows what he was smelling, I thought it smelled great. I especially enjoyed the crispy topping, I wasn't sure I was going to like it when I read the recipe initially.  I adapted this recipe from Tasty Trials.
Baked Three-Cheese Penne with Chicken and Peas

8 ounces dried penne pasta
1 tablespoon canola oil
2 boneless skinless chicken breasts, cut into cubes
½ small onion, chopped
1 clove of garlic, minced
½ cup chicken broth
½ cup cream
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon pepper
½ cup grated gruyere cheese
½ cup grated mozzarella cheese
1 ½ cup frozen peas
1 tablespoon Panko bread crumbs
2 tablespoons grated parmesan cheese
1 tablespoon unsalted butter, cubed

Preheat the oven to 350 degrees. Prepare the pasta per package directions, drain and set aside.

In a large pot, heat oil over medium-high heat. Add chicken and onions, cook until 3 to 5 minutes, stirring occasionally. Add the garlic and sauté 30 seconds more. Remove the chicken, onions and garlic to a dish. Stir in the chicken broth and scrape brown bits off bottom of pot with a wooden spoon. Bring the chicken broth to a simmer, reduce heat to low and simmer for about 5 minutes, stir in the cream. Season with cayenne, salt, and pepper. Stir in the gruyere, mozzarella, cheese and the peas into the chicken mixture and the drained pasta. Add the pasta mixture to a greased casserole dish. Sprinkle the top with the bread crumbs and parmesan cheese, dot with butter. Bake for 20 minutes, serve.
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