Italian Dinner Recipes

3 cups (0.7 L) (8 oz.) rotini, uncooked
2 cups (0.5 L) cooked chicken strips, 1 inch long
1/4 cup (59 ml) butter or margarine
1 cup (0.2 L) chopped red pepper
1/2 cup (119 ml) sliced green onion (scallions)
1/4 cup (59 ml) all purpose flour
2 cups (0.5 L) half & half (milk in a pinch)
1.75 cups (14.5 oz. can) chicken broth
1/3 cup (79 ml) dry sherry or water
1/2 cup (119 ml) grated Parmesan cheese, divided

Preheat oven to 350 F degrees. Cook pasta according to package directions for 7 minutes; drain.

In a 3 quart baking dish, stir together hot pasta and chicken.

Meanwhiile, in a large saucepan over medium-high heat, melt butter; add red pepper and green onion. Cook 5 minutes, stirring, or until red pepper is tender. Reduce heat to medium.

Stir in flour; cook 1 minute, stirring constantly. Stir in half & half, chicken broth and sherry. Cook, stirring frequently, until mixture boils and thickens.

Remove from heat; stir in 1/4 cup (59 ml) Parmesan cheese. Add salt to taste.

Pour sauce over pasta mix; sprinkle with remaining Parmesan cheese. Bake 20 minutes or until hot and bubbly. Serves 6. Enjoy!

Submitted by Diana Bogue
Contributed on: Tuesday October 11th, 2005 and modified on Monday July 3rd, 2006