3 cups (8 oz.) rotini, uncooked
2 cups cooked chicken strips, 1 inch long
1/4 cup butter or margarine
1 cup chopped red pepper
1/2 cup sliced green onion (scallions)
1/4 cup all purpose flour
2 cups half & half (milk in a pinch)
1.75 cups (14.5 oz. can) chicken broth
1/3 cup dry sherry or water
1/2 cup grated Parmesan cheese, divided
Directions:
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 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: and modified on Monday July 3rd, 2006
, 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 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!
Previous
Email a friend
Print Recipe