It Pays to Eat Pasta Recipes

Add more vitamins and minerals. Use Ronzoni® Smart Taste® pasta which is an excellent source of calcium, vitamin D and fiber.

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Chicken Mac and Cheese

Chicken breasts add extra protein to this favorite pasta casserole recipe.

Servings: 6 servings

Total: 70 mins

Rated:

Ingredients

1 pound skinless, boneless, chicken breast halves

1 to 2 teaspoon dried Italian seasoning, crushed

Salt and ground black pepper

1 tablespoon olive oil

8 ounces dried mostaccioli, ziti, or penne pasta

1 medium onion, chopped (1/2 cup)

2 cloves garlic, minced

3 tablespoons butter

3 tablespoons all-purpose flour

2 tablespoons tomato paste

3 cups milk

8 ounces smoked cheddar, Gruyere, or Swiss cheese, shredded (2 cups)

Salt and ground black pepper

2 cups soft sourdough or French bread crumbs

2 ounces finely shredded Parmesan or Romano cheese (1/2 cup)

3 tablespoons butter, melted

Directions

1. Preheat oven to 350 degree F. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian or desired seasoning blend, salt, and pepper in hot oil over medium heat until chicken is no longer pink.* Remove chicken from skillet; set aside.

2. In a large pot or kettle cook pasta according to package directions until just tender. Drain; return pasta to pot.

3. Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 tablespoons hot butter over medium heat until tender. Stir in flour until well combined. Stir in tomato paste. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add the shredded cheese. Stir until cheese is almost melted. Remove from heat. Season to taste with salt and pepper. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a 2-quart square or rectangular baking dish.

4. Preheat oven to 350 degrees F. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving. Makes 6 servings.

5. Prepare casserole as above for each member, except divide the bread crumb mixture into small resealable plastic bags or moisture- and vapor-proof plastic freezer bags. Do not bake. Cover pans with foil to refrigerate, or wrap with moisture- and vapor-proof wrap to freeze. Refrigerate up to 24 hours or freeze casserole and bread crumb mixture up to 1 month.

6. Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.

7. Thaw casserole, if frozen, and bread crumb mixture in refrigerator overnight. Bake refrigerated or thawed casserole, covered with foil, in a 350 degrees F oven for 20 minutes. Uncover and top with bread crumb mixture. Bake, uncovered, for 35 to 40 minutes more or until crumb mixture is golden and edges are bubbly. Let stand 10 minutes before serving.