1½ lb chicken breasts, skinless and boneless
⅔ lb cavatappi pasta, or tubular, spiral, shelled, or any small filled pastas of your choice, cooked and cooled
8 oz mushrooms, of your choice, fresh and sliced
2 cups cheddar cheese, shredded
1 cup all purpose flour
1 cup heavy cream
½ cup mozzarella cheese, shredded
¼ cup chicken broth
2 garlic cloves, minced
4 tbsp unsalted butter, divided
1½ tbsp rosemary, fresh, finely chopped
1 tbsp olive oil
2 tsp garlic powder
2 tsp salt, add more to taste
1 tsp ground black pepper, add more to taste
To serve:
parsley, chopped
Combine flour, garlic powder, salt, and pepper in a mixing bowl.
Dredge the chicken in your flour mixture.
Heat the oil and half of the butter in a large skillet over medium heat then sear the chicken until browned on both sides. Remove and set aside.
Add the rest of the butter to the skillet. Sauté the mushrooms and garlic until translucent.
Add the chicken broth, heavy cream, and rosemary. Stir to combine, then bring to a simmer.
Adjust seasoning with salt and pepper then set aside.
Preheat the oven to 375 degrees F and grease a baking casserole of your choice.
Add the pasta to the bottom of the pan, layer the chicken on top, then pour the sauce to cover.
Sprinkle the cheeses to cover then bake for 20 minutes, or until cooked through.
Remove and let sit for 10 minutes before serving. Garnish with parsley and serve!
Sugar: 3g
:
Calcium: 386mg
Calories: 878kcal
Carbohydrates: 58g
Cholesterol: 194mg
Fat: 51g
Fiber: 3g
Iron: 3mg
Monounsaturated Fat: 17g
Polyunsaturated Fat: 4g
Potassium: 614mg
Protein: 46g
Saturated Fat: 27g
Sodium: 1197mg
Trans Fat: 1g
Vitamin A: 1369IU
Vitamin C: 2mg
