Bow Tie Chicken Bake Dinner
1,815 views · Published 18 March 2014 · 11:36 · Indexed 20 October 2026
Channel: Kisha Jaggers · 2014 · People & Blogs
This is such a easy and delicious meal to make your family.. I hope you like it :) http://www.kjaggers.com http://www.youtube.com/user/KishasGlamGossip * Corresponding Blog Post * And if you want to check out my LOVE STORY you can read all about how I found the love of my life! http://jaggersfairytale.blogspot.com/ *Follow me on INSTAGRAM for daily photos, cute kitty pictures etc... http://www.instagram.com/kjaggers *Follow me on TWITTER for DAILY updates & photos: http://twitter.com/mrskishajaggers *My FACEBOOK page- Click "like" to friend me :) :https://www.facebook.com/pages/The-Glamorous-French-Housewife/189244514435502 * See what I am Pinning on PINTEREST! http://pinterest.com/mrskishajaggers/ Snail Mail: Kisha Jaggers PO Box 405 Gramling SC 29348 - 0405 Bow Tie Chicken Bake: 1 Package Bow Tie Pasta ( or any other kind of pasta ) 2 cups broccoli 1 small onion or 2 shallots, diced 2 lbs chicken 2 cups milk 2 teaspoons corn starch 12 cherry tomatoes, halved 2 cups Parmesan or Pecorino Romano cheese, grated 2 teaspoon dried oregano 1/4 cup panko bread crumbs Butter Olive Oil Preheat oven to 350 - or whatever temp you have to bake your garlic bread out. It doesn't really matter because the chicken is already cooked so you are just warming thoroughly, melting the cheese and browning the breadcrumbs. Dice chicken up and brown in a skillet in a teaspoon olive oil until fully cooked and set aside. Then add the shallots or onions to the same skillet and cook unitl translucent and soft. Cook the pasta in a large pan of boiling water for 10--12 minutes or according to the pack instructions, until al dente. Trim the broccoli into small florets and add to to the pasta in the boiling water for the last 5 minutes of cooking. When just tender, drain well, reserving 1 cup of the pasta water. Add the pasta and vegetables into a large ovenproof dish. Add the cooked chicken and onions and stir. Heat the milk and reserved cooking water in the same pan until on the point of boiling. Take out about 1 cup and mix in 2 teaspoons of the corn starch and stir well, then pour this into the simmering milky water and stir briskly with a wooden spoon until it thickens. Once its off the heat, add 1 cup of the Parmesan cheese and stir. Season to taste. Pour the sauce over the pasta and stir well. Nestle the tomato halves into the mixture, then sprinkle with the oregano, salt and pepper. Stir well and then top with the bread crumbs and remaining cup Parmesan cheese. Bake for 20 minutes until bubbling and crispy on top. Serve hot with garlic bread.
