Chicken Mafalda Bake

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs chicken tenders, diced
• 1 lb of pepper stir fry vegetables
• 2 garlic cloves, minced
• 1 lb mafalda pasta
• 1 1/2 cups milk
• 1/2 cup light cream
• 1 cup chicken stock
• 6 tablespoons butter
• 6 tablespoons flour
• 3/4 cup parmasane cheese
• salt
• pepper
• nutmeg

Recipe

• 1 boil pasta as indicated for aldente. set aside.
• 2 heat skillet over medium. use olive oil or non stick spray. saute garlic, frozen veggies (birdseye frozen veggie section), and chicken until chicken is no longer pink. set aside.
• 3 melt 6 tablespoons of butter in a saucepan. add flour and cook for one minute. using a whisk, incorporate milk, cream, and stock into the butter/flour mixture. whisk on medium-high heat until thickened. remove from heat adding 1/2 cup of cheese (reserving 1/4 cup of cheese for later) and spices.
• 4 combine pasta, cream sauce, and veggie/chicken mixture. pour into greased 9x12 pan. sprinkle with remaining 1/4 cup of parmasane cheese. bake at 375 for aprox. 20 minute or until bubbly.