Chicken Tetrazzini Casserole

Ingredients:
8 oz. pasta

1/4 cup butter
8 oz. mushrooms, sliced

3 Tbs. flour
2 cups chicken broth

3/4 cup half-half
1 Tbs. chopped fresh parsley
1/2 tsp. salt
pepper

3 cups cubed chicken

3/4 cup Parmesan, grated

Directions:
1. Heat oven to 350 degrees
2. Cook pasta, drain, cover to keep warm
3. Meanwhile, in a large saucepan melt butter and saute mushrooms
4. Add flour, cook and stir 1 min. until smooth and bubbly
5. Gradually stir in chicken broth. Cook and stir over medium heat until slightly thickened and bubbly.
6.  Add half and half, parsley, salt and pepper, mix well
7. Add chicken and cooked pasta, toss to combine, spoon into foil lined 9 x 13 baking dish
8. Bake at 350 for 30 min, or until thoroughly heated. Just before serving, sprinkle with Parmesan cheese.

Alterations: Add chopped zucchini right before chicken broth

Creamy Lemon Chicken Pasta

Ingredients:

Chicken Marinade:

Juice of one lemon, approximately 3 Tbsp.

3 Tbsp. olive oil

1 teaspoon minced garlic

1 teaspoon salt

1/4 tsp. pepper

1 pound chicken breasts

Pasta:

4 cups chicken broth

1/4 cup fresh lemon juice (approx 1-2 lemons)

1 (16 oz.) package rigatoni pasta

1 1/2 cups heavy cream

2 tsp. grated lemon zest

1/2 cup Parmesan cheese, grated

Directions:

Chicken Marinade: combine all ingredients in a large Ziploc bag and marinate for 5-6 hours or overnight. If short on time, dice chicken and throw all ingredients into a large skillet. Cook chicken in lemon garlic sauce until cooked through. (Alternation: BBQ the chicken)

Pasta: In a large saucepan, bring the chicken broth to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. Stir chicken into cooked pasta, along with the cream, lemon zest, and Parmesan cheese. Cook, stirring over low heat, for 5 minutes until cheese is melted and pasta is heated through.