baked pasta with chicken and mushrooms
This pasta recipe is on the back of our Carba-Nada Egg Fettuccine Noodles. It's raining and cold outside but, there was nothing but warmth in the air as we gathered around a casserole dish of this delicious baked pasta dish.
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- 1 bag Al Dente™ pasta
- 2 lbs. chicken thighs, in 1 inch cubes
- 1/4 cup olive oil
- 1 onion, diced
- 1 lb. mushrooms, sliced
- 1/3 lb. gruyere or swiss cheese, grated
- 1 cup chicken broth
1. Toss vegetables with all but 2 Tbsp. of the olive oil.
2. Cook pasta in boiling salted water until tender, but firm. Place pasta in baking dish greased with olive oil. Top with chicken, then mushrooms, then cheese. Pour chicken broth over all. Bake at 350 for 30 minutes.