This time of year when it's so warm outside, I try to limit how much and how long I bake things in the oven. This recipe could be baked in the oven but also comes out great by just cooking it on top of the stove in a large skillet and won't create lots of extra heat in your kitchen. Mini-Penne pasta is also called Penne Mezzanine or Ready-Cut Macaroni, depending on the dried brand that you purchase.
1 lb cooked chicken breast in 1 inch cubes
2 tbsp butter
1tbsp flour
8 oz (half a box) cooked Mini-Penne pasta
1 cup chicken stock
1 cup milk
1/2 minced onion
1 tbsp minced garlic
1 can low fat cream of chicken soup
1tsp chili powder
1/4 tsp salt
1/8 tsp pepper
1/2 tsp dried sage
Cook pasta according to package directions and drain. Cook a minute more than al Dente since you won't be baking it in the oven.
In a large skillet, over medium heat, lightly brown cut up chicken and onion 1tbsp of butter; cover and cook for about 10 minutes. Remove lid and add the garlic about 1 minute before removing from the heat, mix well. Transfer to a bowl and cover to keep warm with foil on top.
To make the sauce:
In a medium sized mixing bowl whisk together 1 cup of chicken stock, 1 cup of milk and 1 can cream of chicken soup.
In the same skillet, over medium heat, make a rue for your sauce by adding 1tbsp of butter and 1tbsp of flour. Mix together well with a spatula for about 3 minutes until the flour is bubbly and cooked.
Slowly whisk in sauce mixture until well blended over medium heat and reduce to simmer as it thickens.
Mix in salt, pepper, chili powder, paprika and sage until well blended. Stir in chicken mixture and pasta.
Cover and cook over medium-low heat for 15 minutes until it is warm and bubbling. Dinner is ready :)
*Optional: could also top with a few sundried tomatoes and a little parmasean cheese.
Happy 4th of July weekend everyone!
Angelique
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