ROASTED CHICKEN PASTA

You may have noticed by now that I love pasta. This dish starts with a roux and is loaded with cheese and creamy sauce. The recipe calls for mushrooms but you'll notice there aren't any in my photo. This is because I forgot to purchase them-you know how you always forget at least one thing! Every time I make something that my oldest child loves she tells me it's a birthday dinner. In our family the birthday person gets to choose a restaurant to go to on their birthday and the food we cook on the day our family comes over to celebrate. She thinks this is a birthday dinner, I'm going to have to agree with her.

ROASTED CHICKEN PASTA

1-2 chicken breasts, cooked and thinly sliced (I roast it with a sprinkling of salt and pepper.)
3 Roma tomatoes, diced (I love Roma's, less liquid, more meat!)
1/2 pkg. button mushrooms, thinly sliced
3 green onions, sliced
1/2 lb. penne pasta, cooked
1 c. shredded mozzarella

CREAM SAUCE

2 T. butter
2 T. flour
1 qt. half and half
1 c. Parmesan cheese, shredded (Fresh of course! Not the green can!)
2 chicken bouillon cubes
1 t. black pepper
1 1/2 t. salt (or more)

1. Boil pasta (al dente), toss with a little olive oil, cover and set aside.
2. Melt butter then add flour. Stir together to create a roux. It should be very thick and slightly browned. This doesn't take long so don't walk away.
3. Slowly add half and half while whisking the entire time. Once the mixture is combined add the bouillon cubes. Add the Parmesan. Cook on Medium/Low heat until thickened. Do not cook on high, the milk will curdle. The sauce is done when it is thick enough to coat the back of a spoon. This takes a while and you will need to whisk the whole time.
4. Add salt and pepper. The sauce is best when it's very salty and peppery. Start with the above measurements and then add to your taste.
5. Mix the cooked pasta with the completed sauce. Place in a baking dish. I used an 8 x 11 Pyrex. You could use a 9 x 13 if you don't have the smaller size or use personal size dishes to serve individually.
   
6. Sprinkle more Parmesan over the noodles.
   
7. Layer sliced chicken, mushrooms, tomatoes, green onions, and cover with mozzarella cheese.
8. Bake at 400 degrees for 5-10 minutes until bubbly. You can heat under broiler for a few minutes (2-3) if you want to brown the cheese.
9. Serve immediately