The Best Dressed Chicken Pasta Bake

Ingredients:

1 8-oz The Best Dressed Chicken Deboned Breast

2 oz penne pasta

4 tsp olive oil, divided

1 tsp kosher salt, plus more for seasoning Black pepper

¼ cup onion, finely chopped

1 tsp garlic, chopped

1/3 cup carrot, diced

1 tbsp unsalted butter

1 tbsp all-purpose flour

¾ cup milk

2 tsp fresh thyme leaves

¼ cup frozen peas

1 shredded Parmesan

1 tbsp fine bread crumbs

Method:

Preheat the oven to 350°F (175°C).

Boil the pasta for half the amount of time listed on the package, drain it and set it aside.

In skillet, heat 2 teaspoons of olive oil over medium heat.

Season the chicken with salt and pepper, place it in the pan and cook it on both sides for 3 to 4 minutes, or until it’s cooked through.

Turn off the heat and let the pan cool before you move on to the next step.

Transfer the chicken to a cutting board and shred it into bite-size pieces.

In the same pan, heat 1 teaspoon of olive oil over medium heat.

Add the onion, garlic and carrot and cook them for 5 minutes, or until they start to soften.

Add the 1 teaspoon of salt and the butter and stir until the butter has melted.

Sprinkle the flour over the top of the vegetables and stir until the vegetables are coated.

Slowly pour the milk into the pan, stirring continuously, until the mixture is smooth.

Add the thyme, shredded chicken and peas and stir. Adjust the heat to maintain a low simmer.

Cook the mixture for 5 to 10 minutes, or until it starts to thicken.

Add the pasta to the pan and stir to combine. Transfer it all to a 20-ounce (590-ml) baking dish. In a small bowl, combine the cheese, breadcrumbs and the remaining 1 teaspoon of olive oil.

Sprinkle the bread crumb mixture over the top of the casserole.

Bake the casserole for 30 minutes, uncovered, or until it’s bubbling around the edges.

Rest the casserole for a few minutes before serving.