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Ok, heres the original, I made a few modifications, which are listed at the end.
2 lbs. chicken breast, boned cut into small pieces
2 or 3 tbsp. butter
1 lb. rotini pasta
1/2 c. chopped onion
1/2 c. flour
1 tsp. dried mustard
2 c. milk
1 1/2 c. light cream
1/2 c. heavy cream
1/2 c. pesto sauce
1/4 c. Parmesan cheese
1/3 c. toasted almonds
Saute chicken in butter 2 or 3 tablespoons. Cook pasta according to package directions set aside. Saute onion in 1/2 cup butter. Add flour and mustard cook 1 minute stir constantly.Add milk and creams, whisk until thick and stir in pesto. Mix chicken sauce and pasta together. Put in 9 x 13 baking dish. Sprinkle cheese and nuts over top. Bake 15 minutes at 350 degrees.
I sauteed the chicken in olive oil, not butter, and used mini shell pasta, parboiled, NOT cooked through.
I skipped the onion, and melted 1/2 cup butter in a skillet, strted the sauce from there.
I used 3/4 C of flour, did not use mustard, conflicting flavors, imo.
I used 2 C heavy cream, 2 C milk.
I added a cup of julienned sun dried tomatoes and mixed in, and mixed in pine nuts, not almonds.
I baked for 1/2 an hour in a 350F oven, covered, then uncovered to let the cheese melt.
Last but not least, I coated the casserole dish with olive oil.
Mangia!
Sounds yummy - and I agree about omitting the mustard - mustard with pesto?? Sun dried tomatoes and pesto are great together....I will try this. Maybe some diced crispy panchetta on top - thanks!
Sounds yummy - and I agree about omitting the mustard - mustard with pesto?? Sun dried tomatoes and pesto are great together....I will try this. Maybe some diced crispy panchetta on top - thanks!
Forgot to mention last night.......
I added 8 more ounces of pasta than the original recipe.
The sauce will look like its way too much for the dish, which is why I parboiled the pasta, the pasta will suck all that sauce in.
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