If you love creamy pasta, this one's for you. I'm not a fan of creamy pastas but just looking at the picture and remembering the taste makes my tummy grumble.
I can't remember the brand that I used for the pasta. The packaging has red and white stripes, the whites are thinner and got it at The Landmark super. This type of pasta gets soggy fast so you need to be vigilant when cooking.
- garlic (I love garlic so I used a lot)
- boiled chicken breast fillet, cubed or shredded
- 1 small can button mushrooms
- sliced tomatoes
- 3T all purpose flour (APF)
- 2/3c milk
- 2/3c chicken stock
- grated Romano or Parmesan cheese
Saute tomatoes in EVOO until limp. Add garlic and onions. Or, if you want your tomatoes firm, saute the garlic and onions first then add the tomatoes. Add the chicken and brown on all sides. Add the mushrooms. Sprinkle the flour and mix fast, and mix well. Let this cook for about a minute or two. Remove from heat then add the milk and chicken stock. Season with S&P. Be sure to mix. Add some cheese and toss with the pasta. Transfer to an oven-proof dish and top with more cheese. Bake for 10 minutes and serve immediately.
Serve this with some sliced baguette and an ice cold drink and you have a very satisfying and filling dinner.