Wednesday, February 24, 2010

Cream of Chicken Pasta

I discovered a few months back that canned cream of chicken, mushroom, etc soups contain high amounts of MSG. I know, where have I been. I searched the internet and found this recipe which I have used several times since then. I'll be honest, I was never crazy about the canned variety but I LOVE this recipe! The flavor is completely different than the canned kind and compliments recipes so well! Here's a pasta recipe I threw together last week while waiting on my boys to return home from a little trip. I had several things that needed to get used (like 2 half boxes of mismatched pasta) and attempted to make something warm and hearty out of them. I enjoyed the result. This may seem complicated on paper but I promise that it isn't.

*You are welcome to use 2 cans of cream of chicken soup in place of the homemade sauce if you prefer but I can't promise what that will taste like.

3-4 chicken breast
1/2 green bell pepper, diced
1/2 onion, diced small
1 clove garlic
1 cup chicken broth/stock
2 cups mozzarella cheese plus some for topping
12-14 oz pasta of your choice
Salt and Pepper
A few dashes of Cayenne or Paprika

Homemade Cream of Chicken Soup Sauce:
1 1/2 cups chicken broth*

1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Make the Sauce:
In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic). In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Set aside.

Boil chicken breast. When finished DO NOT drain the water. You are going to boil your pasta in the water the chicken was boiling in.

While pasta is boiling, saute your onions and peppers for a few minutes, just until tender.

Dice your chicken and place in a large boil.

Combine peppers and onions, cream of chicken sauce, broth and cheese with the chicken.

Drain noodles and pour into bowl with everything else. Stir well to combine. Add Salt, Pepper and Cayenne or Paprika to taste. The Cayenne/Paprika is not necessary but it does give it a more robust flavor.

Pour mixture into a 9x13 baking pan, top with some more cheese and bake at 375 for 30 minutes or until cheese is golden and bubbly. Enjoy.

1 comment:

The Vannoy Family said...

OMG! Had a discussion about the cream of... soups being bad for you - THANKS for sharing this recipe!