I’m just making supper and I thought I’d share a recipe with you.
This one is from a cookbook of Rob’s, but I’ve made so many modifications that it’s sort of become our own.
Before I start – I have to tell you about something. This casserole calls for rotini. For the past few weeks, Rob and I have been using Catelli Smart Pasta for, every pasta dish and it is so delicious. I’m not being paid to say this; we both just love it so much. It has 3 times the amount of fibre as regular white pasta, too, which isn’t bad. Rob is not one to go for “enriched” or “extra fibre” or even “whole wheat” when it comes to bread or pasta. He has a very discerning palate, and won’t eat it if it doesn’t taste like what he was served growing up. This doesn’t mean he won’t try anything new– he will… if he’s never eaten it before, he’ll try it, and then expect it to taste that way every other time he eats it. Well, the first time he made something with the Smart Pasta, he had a bite, and said something along the lines of “Hey, this tastes way better than usual”.
So all I’m going to say is that if it’s available near you, buy the Catelli. It’s delicious.
Okay on to our recipe! (my modifications will be included)
It’s called “Mediterranean Baked Chicken” in the cookbook, and I haven’t a clue why as I can’t think of much that’s Mediterranean about it. I just call it “OMG do you want that Chicken Casserole? It’s so good”.
3 cups chopped cooked chicken (I usually just throw two chicken breasts into some water and boil them up)
2 cups uncooked rotini
1/4 c. butter (you could use olive oil, as well)
3 large shallots, minced (I use one small onion – shallots aren’t something you can really find ’round these parts)
1/4 c. all-purpose flour
4 cups chicken broth (if you’re stuck, like I was today, use the water that you boiled the chicken in)
3 cups sliced mushrooms
1 cup shredded Swiss cheese (you could also use crumbled Feta, but you might want to adjust the amount)
1 jar of marinated artichoke hearts, drained (I use 2. I love those little things!)
1 jar of oil-packed sun-dried tomatoes, drained (I lay them on paper towel, put some paper towel over top, and then a plate… otherwise too oily) and chopped up.
1. Heat the oven to 375F. Spray a casserole dish with nonstick cooking spray (or grease it with butter). Cook the rotini as directed on the package, and drain.
2. Meanwhile melt the buter in a large saucepan. Add the onions, cook and stir for 1 minute. Stir in the flour; cook for 30 seconds. Slowly stir in broth. Add mushrooms. Bring to a boil, cook for 3 or 4 minutes, stirring occasionally. It should thicken up. Remove from heat and stir in about 3/4 of the cheese until melted.
3. Add cooked rotini, chicken, artichoke hearts, tomatoes to mushroom mixture; mix together and spoon into the casserole dish.
Top with leftover cheese.
4. Bake for 25 – 30 minutes until thoroughly heated and bubbly. Let sit for 5 – 10 minutes.
Eat it up!