DAY 33 RECIPE: CHEESEY CHICKEN AND VEGGIE PASTA

I can't tell you how much I LOVE LOVE LOVE pasta!  I think there may be 100 different kinds of pasta that I make....It is so versatile and allows for such funb and experimentation. This is a really nice dish. The sauce has a really subtle and tasty hint of garlic, it is so yummmmmmy! A great way to use leftovers and veggies that are not going to last much longer! Quick and easy to make, it is a huge hit with my whole family! Hope you all enjoy it as much as we do!

DAY 32 RECIPE:

CHEESEY CHICKEN AND VEGGIE PASTA


INGREDIENTS:
2 & ½ Cups Penne Noodles
8 Cups Water
1 Tsp Salt
1 & ½ Cups Cooked Chicken, cut into smallish pieces
I used leftover roasted chicken. Whatever you have on
Hand will work though.
1 Cup Cauliflower Florets
1 Cup Broccoli Florets
2 Cups Sharp Cheddar Cheese, grated
2 Cups Milk
4 Tbsp Butter or margarine
4 Tbsp Flour
¼ Tsp Nutmeg
½ Tsp each Salt and Pepper
2 Garlic Cloves, Crushed
1 Cup Mozzarella, grated
¼ Cup Fine Bread Crumbs

DIRECTIONS:
In a large sauce pan bring water to a boil. Add salt and Noodles. Continue to cook for 6 minutes. Add broccoli and cauliflower. Cooke for 3 more minutes.
Drain and pour into a casserole dish. Put chicken in with the noodles and veggies. Toss together.
Return sauce pan to a medium heat, add butter and garlic cloves. Cook stirring constantly for about 2 minutes. Remove garlic, and discard. Add flour to the melted butter. Stirring constantly for another minute. Add milk all at once. Whisk until smooth. Stir frequently and cook for about 6-8 minutes, until thickened. Add cheddar, nutmeg, salt and pepper. Stir until smooth.
Combine sauce with the noodle mixture in the casserole dish. Toss together ensuring that the sauce is coating everything.
Spread mozzarella evenly across the top. Sprinkle lightly with bread crumbs.
Transfer to 350 degree oven for about 10 minutes. Turn on broiler to brown up the top, should take about 5 minutes, but watch closely!