This delicious chicken and pasta casserole makes a wonderful meal with a tossed salad and crusty bread.
1 lb linguine
1/2 tsp OLIVO,5 Extra Virgin Olive Oil
1 dash salt
1/4 ozs chicken broth (3/4 cups)
4 tbsps butter
3 tbsps white flour (purpose)
1/4 tsp pepper (fine or freash ground)
4 cups chicken breasts (cooked chicken breasts diced or torn into chunks)
8 ozs shredded mozzarella cheese (pre)
2 tbsps parmesan cheese
Preheat Oven to 350 degrees.
Spray a 9 x13 pan with a non-stick spray.
Prepare linguini according to package directions, adding the salt and olive oil as you begin. (you may also break the pasta in half, if you like)
As that cooks, begin the sauce mixture. In a small pan, heat the chicken broth just to boiling, and set on medium to simmer.
Soften the butter in the microwave, using a microwave safe measuring cup.
Stir the flour into the butter mixture, a spoonful at a time to create a roux.
Keep stirring and adding flour until it looks like a creamy peanut butter or frosting consistancy.
Add the roux to the chicken broth and stir with a wire whisk. Add pepper, and keep stirring until the mixture is smooth and creamy.
After you've drained your pasta, add the sauce mixture and toss the sauce mixture throughout the pasta.
Add 1/2 the linguini to the 9x13 pan. Sprinkle 1/2 the mozzarella cheese all over the top of the pasta. Add half the chicken over the top of that, making sure you divide it evenly over the top. Sprinkle with some parmesean cheese. Exact measurements do not matter here, just try to be consistant in dividing ingredients all over the dish. (So each serving gets fair amounts of cheese and chicken!).
Repeat the above steps, adding the rest of the pasta, cheese and chicken.
Sprinkle the top with parmesean cheese.
Place in oven and heat for 30 minutes.