Chicken pasta bake recipe

Quoted message said:

"Richard Benfield" quized us with:

Does anyone have a good recipe for Chicken pasta bake?

Um, howza bout a hint, what is it?

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

Chicken pasta bake is like a tomato sauce mixed with pasta,
then chicken breasts and a white sauce.. something like that
anyway..mozarrella cheese on top and basil

It's very nice, I can't seem to find a good recipe for it..!

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

"Richard Benfield" writes:

Chicken pasta bake is like a tomato sauce mixed with
pasta, then chicken breasts and a white sauce.. something
like that anyway..mozarrella cheese

on

Quoted message said:

Quoted message said:

top and basil

It's very nice, I can't seem to find a good recipe
for it..!

You just wrote one... only thing is with both tomato sauce
and white sauce

it

Quoted message said:

sounds pretty disgusting.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without
tribulation."

I'm questioning a red and white sauce too. Both? Wouldn't
that make a creamy red sauce?

kili

It's really nice believe me..It's kind of like lasagne,
where you have a bolognase sauce and a white sauce on top
amongst the pasta..although it's chicken in the sauce and
not beef..

In article <[email hidden]>,

(PENMART01) said:

Quoted message said:

"Richard Benfield" writes:

Chicken pasta bake is like a tomato sauce mixed with
pasta, then chicken breasts and a white sauce.. something
like that anyway..mozarrella cheese on top and basil

It's very nice, I can't seem to find a good recipe
for it..!

You just wrote one... only thing is with both tomato sauce
and white sauce it sounds pretty disgusting.

It's not, though. It's actually pretty good. Wish I could
remember the particulars of the dish it was in.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

kilikini said:

"PENMART01" <[email hidden]> wrote in message news:20040421130616.29803.00000139@mb-
m19.aol.com...

Quoted message said:

Quoted message said:

"Richard Benfield" writes:

Chicken pasta bake is like a tomato sauce mixed with
pasta, then chicken breasts and a white sauce..
something like that anyway..mozarrella cheese
on top and basil

It's very nice, I can't seem to find a good recipe
for it..!

You just wrote one... only thing is with both tomato
sauce and white sauce it sounds pretty disgusting.

I'm questioning a red and white sauce too. Both? Wouldn't
that make a creamy red sauce?

No, I think he's talking about something like a besciamella
sauce (cream sauce) layered with a tomato sauce. It's not
particularly uncommon in some mediterranian pasta dishes -
cannelloni and pasticchio come to mind immediately, but I'm
sure there are others. It's quite good actually.

Anyhow, I offer the following examples, neither of which
contain chicken; but either of which might provide a jumping
off point for experimenting...

Regards, Tracy R.

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My Favorite Cannelloni

favorites, italian, pasta

----PASTA---- 1 1/2 cups unsifted all-purpose flour 1
large egg 1 large egg white 1 tablespoon olive oil 1
teaspoon salt few drops of water ----FILLING---- 2
tablespoons olive oil
1/4 cup onion; finely chopped 1 teaspoon garlic; finely
chopped 1 package (10 oz) frozen spinach, thawed,
squeezed; chopped again or
2/4 pound fresh spinach, cooked, drained; squeezed, chopped
fine 2 tablespoons butter 1 pound ground round; ground
twice if possible 2 each chicken livers 5 tablespoons
parmesan cheese; freshly grated 2 tablespoons heavy cream
2 large eggs; lightly beaten
3/2 teaspoon dried oregano; crumbled salt and pepper, to
tastee ----BESCIAMELLA---- 4 tablespoons butter 4
tablespoons flour 1 cup milk 1 cup heavy cream 1
teaspoon salt
4/8 teaspoon white pepper ----TOMATO SAUCE---- 4
tablespoons olive oil 1 cup onion; finely chopped 4 cups
italian plum or whole pack tomatoes; drained, coarse
chopped 6 tablespoons tomato paste 2 tablespoons fresh
basil, finely cut or, 2 tsp; dried basil 2 teaspoons
sugar 1 teaspoon salt pepper, to taste ----TOPPING---- 4
tablespoons parmesan cheese; freshly grated 2 tablespoons
butter; cut in tiny pieces

Pasta: Pour flour into mixing bowl, make a well in the
center and in it put egg, egg white, oil and salt. Mix
together until dough can be gathered into a rough ball.
Moisten any remaining dry bits of flour with drops of water
and press them into the ball.

Knead on a floured board, working in extra flour if the
dough seems sticky. Wrap dough in plastic and let it rest
for at least 10 minutes before rolling.

Divide dough into 2 balls. Place 1 ball on floured board and
flatten into oblong 1-inch thick. Dust top lightly with
flour. Using a heavy rolling pin, start at one end of the
oblong and roll lengthwise away from yourself to within an
inch or so of the farthest edge. Turn the dough crosswise
and roll across its width. Repeat turning and rolling until
dough is paper thin. If it starts to stick, lift carefully
and sprinkle some more flour under it.

Cut dough into about thirty-six 2- x 3-inch rectangles.
Bring 6- to 8-quarts of water and 1 tablespoon salt to a
rolling boil over high heat in a large pot. Drop in pasta
one piece at a time, stirring gently with a wooden spoon for
a few minutes to make sure it doesn't stick. Return to a
boil and cook over high heat, stirring occasionally, for 5
minutes or until pasta is tender but not soft. Drain, cool
slightly, and spread pasta side by side on paper towels or
wax paper to dry.

Filling: Heat olive oil in 8- t0 10-inch skillet. Add onions
and garlic and cook over moderate heat, stirring frequently
for 7-8 minutes, until they are soft but not brown. Stir in
the spinach and cook, stirring occasionally, for 3-4
minutes. When all of the moisture cooks away and the spinach
sticks lightly, transfer it to a mixing bowl.

Melt 1 tablespoon butter in the same skillet and lightly
brown the beef, stirring constantly to break up any lumps.
Add meat to spinach.

Melt 1 more tablespoon butter in skillet and cook the
livers, turning frequently 3-4 minutes, until somewhat
firm, lightly browned but still pink inside. [Note: I
usualy cook them more than this; maybe it's paranoid, but
I don't want to eat any pink chicken.] Chop coarsely and
add to spinach/meat along with cheese, eggs, cream and
oregano. Mix gently but thoroughly. Taste and season with
salt and pepper.

Besciamella: In heavy saucepan, melt the butter over
moderate heat. Remove from heat and stir in flour. Pour in
milk and cream all at once, whisking constantly until flour
is partially dissolved. Then return pan to high heat and
cook, stirring constantly with whisk. When sauce comes to a
boil and is smooth, reduce heat. Simmer, still stirring,
another 2-3 minutes until sauce coats the whisk heavily.
Remove from heat and season with salt and pepper.

Tomato Sauce: Using big saucepan, heat olive oil until a
light haze forms over it. Add onions and cook over moderate
heat for 7-8 minutes, or until soft but not browned. Add
other ingredients. Reduce heat to very low and simmer, with
pan partially covered, for about 40 minutes. Stir
occasionally. Press saucee through sieve or food mill into
bowl. Taste for seasoning.

Assembly: Preheat oven to 375F. Put 1 tablespoon of filling
on bottom thrid of pasta; roll up. Pour a film of tomato
sauce into 2 10- x 14-inch baking dishes. Lay pasta rolls
side by side in saucee. Pour Besciamella over; spoon the
rest of the Tomato Sauce over the top of that. Scatter
cheese and butter on the top. Bake 20 minutes; then brown
under the broiler for 30 seconds.

Notes: This is a pain in the butt to make but it's soooo
good it's worth it. It can be assembled and frozen with no
ill effects, so I find it's usually worth my while to make a
double or even a triple recipe and fill up a bunch (3-6) 8-
x 8- x 2-inch disposable aluminium pans (wrap tightly in
several layers of foil; to reheat, put in 350F oven for 70
minutes or so) for the freezer to be cooked later.

Store-bought canneloni shells can be subbed for fresh pasta
if you're pushed for time or faint of heart ~ they aren't as
good; but this is so rich you may not notice. Also, I'm
thinking of trying this with crepes a la Marilyn's Manicotti
~ the pasta is really the worst part of making this. (Later
note: Made Marilyn's Manicotti the other night and was
rather disappointed with the crepes ~ they were too thick,
despite my adding additional water to the batter. Might need
thinner batter yet, or a cooler skillet, I dunno. Anyhow, I
think stick with the original pasta.)

Contributor: adapted from Time Life - Foods of Italy

Yield: 6-8 servings

** Exported from Now You're Cooking! v5.65 **

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Pasticchio

favorites, pasta, greek

----MACARONI---- 6 ounces pasticchio or elbow
macaroni; (1 1/2 cups uncooked)
5/3 cup parmesan cheese; grated
6/4 cup milk ----MEAT SAUCE---- 1 large egg; beaten
7/4 pound ground beef
8/2 cup onion; chopped 8 ounces canned tomato sauce
9/4 teaspoon salt
10/2 teaspoon ground cinnamon
11/8 teaspoon ground nutmeg
12/8 teaspoon pepper ----WHITE SAUCE---- 3 tablespoons
butter 3 tablespoons flour
13/4 teaspoon salt 1 1/2 cups milk 1 large egg; beaten
14/4 cup parmesan; grated

Macaroni: Cook macaroni according to package directions;
drain. Stir in the 1/3 cup Parmesan, the 1/4 cup milk, and 1
egg; set aside.

Meat Sauce: In skillet, cook ground beef and chopped onion
till meat is lightly browned and onion is tender; drain off
excess fat. Stir in tomato sauce, the 3/4 teaspoon salt, the
cinnamon, nutmeg, and pepper; set aside.

White Sauce: In saucepan, melt butter; blend in flour and
the 1/4 teaspoon salt. Stir in the 1 1/2 cups milk; cook and
stir till thickened and bubbly. Cook and stir 1 minute more.
Stir half the hot sauce mixture into 1 beaten egg; return
all to saucepan. Stir in the
15/4 cup Parmesan cheese.

Assembly: Layer half the macaroni mixture in an 8- x 8- x
2-inch baking pan. Spoon meat mixture atop, then
remaining macaroni. Spread cream sauce over all. Bake,
uncovered, at 350 for 45 to 50 minutes. Let stand 10
miutes before serving.

Yield: 4 servings

** Exported from Now You're Cooking! v5.65 **

"kilikini" <[email hidden]> wrote in message
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Quoted message said:

"PENMART01" <[email hidden]> wrote in message news:20040421130616.29803.00000139@mb-
m19.aol.com...

(Tastes like...)

Quoted message said:

Quoted message said:

You just wrote one... only thing is with both tomato
sauce and white

sauce

Quoted message said:

Quoted message said:

it sounds pretty disgusting.

What? -- that sounds yummy!

(...)

Quoted message said:

I'm questioning a red and white sauce too. Both? Wouldn't
that make a creamy red sauce?

Pink?! It STILL sounds yummy! It's time for a foodie
challenge! Everyone not alarmed by the ingredients could
develop a recipe for this (the pasta options alone are
dazzling!) and post it. Dare ya.

Tara [email hidden] (the REAL address)

Melba's Jammin said:

In article <[email hidden]>,

(PENMART01) said:

Quoted message said:

"Richard Benfield" writes:

Chicken pasta bake is like a tomato sauce mixed with
pasta, then chicken breasts and a white sauce..
something like that anyway..mozarrella cheese on top
and basil

It's very nice, I can't seem to find a good recipe
for it..!

You just wrote one... only thing is with both tomato
sauce and white sauce it sounds pretty disgusting.

It's not, though. It's actually pretty good. Wish I could
remember the particulars of the dish it was in.

Musta been a "hot dish" 🙂 Wish I could help but I don't
know such a casserole.

Jill

Tara Banfield said:

Pink?! It STILL sounds yummy! It's time for a foodie
challenge! Everyone not alarmed by the ingredients could
develop a recipe for this (the pasta options alone are
dazzling!) and post it. Dare ya.

Ah, I think you've got your colour scheme wrong. Tomato plus
anything white should give you a salmon like sort of pink.
If you want REAL pink, you need beetroot. Beet root pasta
sounds fun. Make them into bows and possibly sell them to
raise money for Breast Cancer kind of thing.