Saturday, March 18, 2006
Southwestern Pasta Bake
This is from the Rachael Ray - 365 and No Repeats cookbook:
Ingredients
Coarse salt
1 pound penne rigate or corkscrew pasta
2 tablespoons vegetable oil
4 6-ounce boneless, skinless chicken breast halves, cut into bite-size pieces
1 table spoon ground cumin
1 tablespoon ground coriander
2 tablespoons chili powder
coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablesppons all-purpose flour
2 cups milk
2-1/2 cups sharp yellow Cheddar cheese, shredded
1/3 cup fresh cilantro leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
Preheat broiler to high and position rack 8 inches from the heat.
Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked - a little chewy at the center.
While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with cumin, coriander, chili powder, salt and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapenos and continue to cook for 5 minutes. While the chicken is cooking with the oinions, make the Cheddar sauce.
In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.
Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler to slightly brown.
4 servings.
Reviews:
Erin
Categories: chicken, one_dish_meals, southwestern, pasta
Ingredients
Coarse salt
1 pound penne rigate or corkscrew pasta
2 tablespoons vegetable oil
4 6-ounce boneless, skinless chicken breast halves, cut into bite-size pieces
1 table spoon ground cumin
1 tablespoon ground coriander
2 tablespoons chili powder
coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablesppons all-purpose flour
2 cups milk
2-1/2 cups sharp yellow Cheddar cheese, shredded
1/3 cup fresh cilantro leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
Preheat broiler to high and position rack 8 inches from the heat.
Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked - a little chewy at the center.
While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with cumin, coriander, chili powder, salt and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapenos and continue to cook for 5 minutes. While the chicken is cooking with the oinions, make the Cheddar sauce.
In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.
Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler to slightly brown.
4 servings.
Reviews:
Erin
Categories: chicken, one_dish_meals, southwestern, pasta
