Stove Top Chicken Noodle Casserole
| 2 tbsp |
olive or vegetable oil |
1 |
sweet red pepper, diced |
| 2 cups |
champignons frais, coupés en tranches |
½ |
oignon, haché |
| 1 tsp |
sel |
½ cup |
tranches de bacon, cuites et émiettées |
| 1 cup |
shredded Thornloe Shredded Asiago cheese |
½ tsp |
pepper |
| 4 cups |
lait |
2 cups |
baby shells or other small pasta |
| ½ cup |
prepared basil pesto sauce |
1 lb |
Boneless Skinless Chicken Breasts |
| 2 tbsp |
de farine tout usage |
|
|
Direction:
In large pot heat half the oil over medium-high heat, brown chicken on all sides, in batches, adding more oil as necessary; transfer to bowl. Add remaining oil to pot, cook mushrooms, onion, salt and pepper, stirring for 5 min or until softened, adding up to 2 tbsp (30 ml) water if necessary to prevent burning. Whisk flour into milk; gradually stir into pot and bring to boil, stirring to scrape any bits stuck to pot. Stir in pasta and chicken with any accumulated juices.
Cover, reduce heat and simmer for 10 min or until pasta is almost tender and chicken is no longer pink. Stir in pesto and red pepper; cook, uncovered for 5 min or until pasta is tender and sauce is thickened. Season with salt to taste.
Sprinkle with 1/2 cup (125 ml) shredded Thornloe Shredded Asiago cheese and broil until golden.