Creamy pasta with chunks of chicken
- 1 pound penne pasta
- 1/4 cup olive oil
- 1/4 cup flour
- 2 cloves garlic minced
- 4 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon Italian seasoning
- 8 ounces Monterey Jack cheese shredded
- 1/4 cup Parmesan cheese shredded
- 4 cups Cooked chicken chopped
- 1 can Diced tomatoes 28 oz can
- 1/4 cup Parmesan cheese
- 1 Tablespoon Fresh Parsley chopped (optional)
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Cook pasta according to package directions. Drain, rinse with cool water and set aside.
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In a sauce pan over medium heat combine oil and flour. Stir for 2-3 minutes.
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Whisk in flour and continue heating over medium heat stirring for 2-3 minutes.
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Add minced garlic and stir for 30 seconds.
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Whisk in milk. Continue cooking over medium heat, stirring often. When milk begins to simmer, it will begin to thicken. Do not boil.
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Once milk is thickened, add salt, pepper, Italian seasonings and red pepper flakes.
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Turn heat to low and whisk in Monterey Jack cheese and 1/4 cup Parmesan cheese.
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Add tomatoes and chicken. Fold in carefully.
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Place cooked pasta in a large bowl. Pour cheese mixture over pasta and stir carefully so all pasta is coated with sauce.
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Spray two 9 x 11 inch casserole dishes with a non stick spray. Divide pasta mixture evenly into both dishes.
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Top with remaining 1/4 cup Parmesan cheese
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Bake uncovered in a preheated 400 degree oven for 40 minutes until hot and bubbly.
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Remove from oven and let cool for 10 minutes before serving.
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Add chopped parsley before serving (optional)
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Allow casserole to fully cool. Wrap in foil and place in freezer. To use, remove from freezer and allow to partially thaw for at least 6 hours. Bake as directed increasing cook time by 30 - 45 minutes.