chicken pasta bake

This easy pasta bake is creamy and hearty without being heavy, and a bright lemon flavor makes it even more delicious.

1 lb farfalle (bow-tie) pasta

2 boneless skinless chicken breasts, cut into bite-size pieces

Salt and pepper

3 tablespoons olive oil

1/2 onion, diced

2 cloves garlic, finely chopped

2 tablespoons all-purpose flour

1 1/2 cups Progressoβ„’ chicken stock (from 32-oz carton) low sodium

1 cup milk

1 tablespoon grated lemon peel

4 medium green onions, sliced


1. Heat oven to 400Β°F. Lightly butter 13×9-inch (3-quart) baking dish; set aside.

2. Heat large pot of salted water to boiling. Add pasta; cook half of the time called for on package — pasta should still be undercooked in center. Drain; pour into bowl. Set aside.

3. While pasta cooks, season chicken with a pinch of salt and pepper. Cook chicken plus 1 tablespoon of the oil in 10-inch skillet over high heat until chicken is brown. Spoon chicken into bowl with pasta. Add remaining 2 tablespoons oil to skillet; add onion and a tiny pinch of salt.

4. Cook onion over medium-high heat 4 to 5 minutes or until soft and translucent. Add garlic; cook an additional minute. Beat in flour with whisk, and cook a minute or two. Slowly beat in stock and milk. Simmer until thickened slightly. Taste for seasoning; add more salt and pepper to taste. Pour sauce into bowl with pasta and chicken. Add lemon peel; stir to coat pasta and chicken. Spread mixture in casserole; sprinkle with green onions. Bake 20 minutes.


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