Parisian Chicken and Pasta

Recipe by Sageca
READY IN: 2hrs




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