Chicken Mafalda Bake

 

Ingredients for 6 servings:
1. 1 1/2 lbs chicken tenders, diced
2. 1 lb of pepper stir fry vegetables
3. 2 garlic cloves, minced
4. 1 lb mafalda pasta
5. 1 1/2 cups milk
6. 1/2 cup light cream
7. 1 cup chicken stock
8. 6 tablespoons butter
9. 6 tablespoons flour
10. 3/4 cup parmasane cheese
11. salt
12. pepper
13. nutmeg

Directions:
1. Boil pasta as indicated for aldente. Set aside.
2. Heat skillet over medium. Use olive oil or non stick spray. Saute garlic, frozen veggies (BirdsEye frozen veggie section), and chicken until chicken is no longer pink. Set aside.
3. Melt 6 tablespoons of butter in a saucepan. Add flour and cook for one minute. Using a whisk, incorporate milk, cream, and stock into the butter/flour mixture. Whisk on medium-high heat until thickened. Remove from heat adding 1/2 cup of cheese (reserving 1/4 cup of cheese for later) and spices.
4. Combine pasta, cream sauce, and veggie/chicken mixture. Pour into greased 9×12 pan. Sprinkle with remaining 1/4 cup of parmasane cheese. Bake at 375 for aprox. 20 minute or until bubbly.

Enjoy your meal!

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