joyeux cuisine

a blog about good food, family, friends, and life.

creamy pasta chicken bake.

on February 17, 2013

I’m still trying to figure out good ways to make meals for one or two people. Sometimes that ends with me getting a pizza from somewhere and just keeping it in the fridge for two or three meals. This is not good. Sometimes I forget about eating until late in the evening and by that time it’s too late to thaw chicken or something so I just eat cereal. That’s normal, right?

This meal came out of my brain last night after 5 hours of pep band because I wanted pasta but didn’t have any spaghetti sauce or anything like that. But I had a package of Italian blend cheese and that makes everything okay! I’ve also had boneless chicken tenders in my freezer for awhile (which, by the way, are the perfect size for a meal for one or two people) so I had protein. (This is really how my brain works, I don’t get it…)

I’m not much of a cook; I’m more of a baker (and usually when I make something it involves pasta), but I decided to attempt making cream sauce for the first time. What do you know, it was way super easy and pretty delicious. SO. All you have to do is make each thing and then throw it all together and bake it until everything is all melty and delicious. (I love the word melty.) I baked mine in a 8 by 4 1/2 casserole dish and it worked out really well. But this is one of those things that you can adjust all the quantities and make for a few people or a bunch of people. How good is that?

Gosh. Melted cheese is one of my most favorite things ever. Seriously. Right up at the top of the list with yarn, my cat, and cookies.

Make some pasta. Watch too much Psych. Eat too many Girl Scout Cookies. Save the world.

Creamy Pasta Chicken Bake
serves 1-2 (adjust as needed)

for the cream sauce:

2 Tablespoons butter

2 Tablespoons flour

1 cup milk

spices (salt, pepper, garlic powder, oregano leaves), to taste

Melt the butter in a small saucepan over low heat. When completely melted, whisk in the flour until smooth. Stir in the milk and cook over medium heat for about 2-3 minutes or until sauce thickens. Stir in desired spices. I used about a half teaspoon of salt, a teaspoon of garlic powder, a pinch of black pepper, and a pinch of crushed oregano leaves. Use what you want and what you like.

for the chicken:

2-3 bonesless chicken tenders

salt, pepper, garlic powder

Slice chicken into strips. Season with salt, pepper, and garlic powder and toss to coat. Saute over medium heat until opaque and cooked through.

for the pasta:

about 1 cup of your favorite pasta (I used penne rigatoni)

Cook according to the package directions.

for the pasta bake:

cooked chicken

cooked pasta

cream sauce

1 cup of Italian cheeses (mozzarella by itself will also work)

Preheat oven to 400 degrees. Stir together the pasta and cream sauce. Add chicken and stir until coated. Pour half the mixture into a casserole dish (either an 8×8 or 8×4 1/2). Sprinkle on half the cheese. Pour the remaining pasta mixture over that and cover with the rest of the cheese. Bake for 15-20 minutes or until the cheese is completely melted and golden brown.

Serve immediately. Store leftovers in the fridge for up to 2 days.

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3 responses to “creamy pasta chicken bake.

  1. Lisa Dee says:

    Mmmm. Yummy. This is one of those warm your heart and tummy kind of meals that are good on a cold day. And I am with you that melted cheese is an amazing thing. Thank you again for sharing your recipes and thoughts. May God bless your day.

  2. Lisa Dee says:

    I also have a hard time cooking for one or two. My son is in college and daughter is 16 and gone a lot with school, her job, and friends, so I cook and we use leftovers for days also. You could purchase your meat bulk, (saving $) then seperate it at home into freezer bags then use only what you need and cut recipes down proportionately. I also like to find fun ways to prepare single portions of certain favorites and freeze the remainders. For example, I have taken a meatloaf recipe, and instead of using a loaf pan, use muffin cups/tin to make single portion mini meatloafs. Serve what you need, then take individual portions out of the freezer as you need them. Take them out the night before and heat and eat after busy school or work day.

    • joymatthews says:

      Those are awesome ideas! I usually buy lots of meat and freeze it for future use. So handy! I like that meatloaf idea. That will probably come in very handy in the next few years! :)

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