Friday, March 26, 2010
Lemon Chicken Pasta
I made this for dinner out of scraps and bits and pieces. I never expected to enjoy these domestic pursuits. I honestly like and look forward to my time in the kitchen. Isn't it funny how we change and yet remain the same.
Whole wheat pasta.
Diced cooked chicken breast.
1 tbsp. diced mild green chili's
1/4 of a yellow bell pepper
1/2 can of corn
1 rib of celery
6 tbsp. AP flour
6 tbsp. unsalted butter
1 cup buttermilk
2 cups whole milk
1 cup monterey jack
1 cup cheddar
tarragon 1/2 tsp.
zest of one lemon
parsley dried 2 tbsp.
more cheese to top it
1. Butter a large casserole dish.
2. Make cream sauce by making a light roux, then slowly add the milks, then cook for another few minutes on low until thickened and brought up to a simmer. Then turn off the heat. Off the heat, add the seasonings and cheese. Stir until melted completely.
3. Add the filling to the pot.
4. Pour into the casserole dish
Bake at 350 degrees for about 30 minutes.
Then add more cheese to the top and bake another 20 minutes.
Turn off the oven and let it cool in the oven 10 minutes.
Take out of the oven and allow to cool to eating temperature.