You might have noticed that I love pasta with red sauces. I love them both dearly! I can't live without my carbs! When my friend, Paula Deen, tweeted me this recipe, I had to give it a try. It sounded like a chicken lasagna, but without the fuss of lasagna noodles, which caught my attention. Who doesn't love lasagna, right? If you don't, something must be wrong with you! It wouldn't be a Paula Deen recipe without butter, but I substituted olive oil and will do so in the recipe below. I made this for dinner tonight and we both loved it! We both went back for seconds and I think David went back for thirds, but don't tell him I told you that. Let's get cooking....
Ingredients:
3 T olive oil
1 cup chopped onion
4 cloves garlic, minced
1/4 cup all-purpose flour
1 cup milk
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1 (15-ounce) can tomato sauce
3 cups chopped cooked chicken
4 cups shredded mozzarella cheese, divided
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon sugar
1 (16-ounce) package bow tie pasta, cooked according to package directions and kept warm. I used tri-color because they were pretty.
Directions:
Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
In a very large skillet, add olive oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is tender.
Add flour, and cook, stirring constantly, for 2 minutes. Stir in milk, diced tomatoes, and tomato sauce; cook for 5 to 6 minutes or until slightly thickened.
Stir in chicken, 3 cups cheese, salt, pepper, and sugar. Stir in pasta. Spoon mixture into prepared baking dish; sprinkle with remaining 1 cup cheese.
Bake for 30 to 35 minutes or until hot and bubbly. This made a very large casserole! We'll be having left-overs tomorrow.
Doesn't that look like a yummy dinner? It was! Be sure to serve with some nice crusty bread. Delish. Enjoy!
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