Meals Matter

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Contributed By: DCC
Dairy Council of California

An elegant baked pasta dish

Ingredients

2 Whole chicken breasts, boned, skinned and cut into 1-inch pieces

2 tablespoons Butter or margarine

1 1/2 cups Sliced mushrooms

1 Small red bell pepper, cut into julienne strips

1/2 cup Sliced green onions

1/4 cup Unsifted all-purpose flour

1 3/4 cups Chicken broth

1 cup Light cream or half-and-half

2 tablespoons Dry sherry

1/2 teaspoon Salt

1/4 teaspoon Black pepper

1/4 teaspoon Dried thyme, crushed

1 package (8 ounces) uncooked, tri-color rotelle pasta, cooked until just tender and drained

1/4 cup Grated Parmesan cheese

2 tablespoons Chopped parsley

1 cup (4 ounces) shredded Nokkelost or Jarlsberg cheese

Preparation

In large skillet, brown chicken in butter. Add mushrooms; cook and stir until brown. Add red bell pepper and green onions. Cook several minutes, stirring occasionally, until tender. Stir in flour; cook and stir several minutes until blended. Gradually blend in chicken broth, cream and sherry. Cook, stirring, until thickened and smooth. Season with salt, black pepper and thyme. Toss sauce mixture with pasta. Parmesan cheese and parsley. Spoon into 1 1/2 quart baking dish. Bake at 350 degrees F for 30 minutes. Top with shredded cheese. Bake until cheese is melted.

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