Calling this dish a pasta bake is somewhat of a misnomer. Sure, the instructions say to pour the pasta in an oven-safe dish, cover with (more) grated cheese, and broil, but in fact this pasta is closer to a one pot, stove top, cheesy wonder. If you wanted to, you could totally skip the broil in the oven step. And by one pot, I mean one pot. The chicken is seared, the liquids follow, the pasta gets added, simmer, simmer, simmer, stir in the melty cheese, and presto you’re done! One thing worthy to note, I tried making the dish ahead, and heating the day of, and while it was still achingly delicious, it was a bit too dry for my taste. Therefore I recommend making and consuming on the same day.
Ingredients: serves 6 – 8
1 Tbsp olive oil
450g chicken breasts, cubed
salt and pepper to taste
4 garlic cloves, grated
2 1/2 cups broth
2 1/2 cups heavy cream
450g uncooked pasta
400g kashkaval cheese, grated
A handful of fresh parsley, chopped
In a pot, heat oil and add chicken, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.
Turn off heat and stir in half the grated cheese. Pour half of the pasta into a greased 11×7 inch or 9×13 inch baking dish. Sprinkle evenly with half of the remaining cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the total remaining grated cheese.
Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
صحة و عافية