Parisian Chicken and Pasta

READY IN: 2hrs
Sageca
Recipe by Sageca

OK It takes a bit of work to prepare but when you taste it you will agree it was well worth it! If you already have tomato sauce at home that is one step less.

Top Review by Julie Bs Hive

Followed the recipe as written and made six individual casseroles rather than one larger one. The only change I might make in the future is make a bit more of the creamy velvet sauce. Made for ZWT5.

Ingredients Nutrition

Directions

  1. Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth.
  2. Simmer 5 minutes stirring with wire whisk,until thick and smooth.
  3. Simmer 30 minutes stirring occasionally.
  4. Tomato Sauce: Saute onions in oil 5 minutes.
  5. Stir in tomatoes, salt& pepper,bay leaf and thyme.
  6. Simmer 15 minutes; discard bay leaf.
  7. Preheat oven 350*.
  8. Butter a 3 quart casserole.
  9. Saute chicken in 1 Tbsp butter 2-3 minutes.
  10. Season with salt& pepper.
  11. Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce & green onions.
  12. Stir into chicken.
  13. Remove from heat.
  14. Melt remaining Tbsp butter and toss with pasta.
  15. Place 1/2 pasta in casserole.
  16. Cover with 1/2 tomato sauce.
  17. Repeat.
  18. Top with 1/2 cup cheese and entire chicken mixture.
  19. Blend remaining 1 cup Sauce Veloute with rest of cream.
  20. Spoon over chicken.
  21. Sprinkle with remaining cheese.
  22. Bake 45 minutes until bubbly and brown.
  23. Note:.
  24. This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy!

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