Ingredients:
4 boneless skinless chicken breasts, cleaned and cubed
1/2 cup butter
1 (8 ounce) packages angel hair pasta
1 (14 ounce) cans chicken broth
1 (8 ounce) packages fresh mushrooms ( cleaned,sliced, and sauteed in butter)
1/2 cup half-and-half or 1/2 cup heavy cream
4 tablespoons flour
4 tablespoons butter
garlic, salt,and pepper to taste
3/4 cup grated cheddar cheese
Directions:
Preheat oven to 375*.
Braise chicken in butter until browned evenly.
Set aside.
Cook pasta according to package directions until “al dente”, rinse with cold water to stop cooking process.
Drain well and spread evenly in a well buttered baking pan.
In a medium saucepan, make a light roux, using the flour, butter, and seasonings.
Slowly whisk the chicken broth into the roux over medium-high heat.
When the broth is incorporated, add the half and half.
Continue whisking, and allow the mixture to come to a boil.
When a thickening is noticed, remove from the heat and set aside.
Evenly distribute the chicken around the baking dish over top of the pasta.
Do the same with the mushrooms (go ahead and add the butter from the mushrooms if desired, it adds flavor).
Pour cream sauce evenly over pasta and blend into chicken, pasta, and mushrooms.
Top with cheddar cheese.
Bake 20-30 minutes, or until heated through and cheese is melted and bubbly over the top.
Servings: 6-8
Time preparation: 25 min.
Time total: 45 min.