Monday, November 12, 2012

Did you say comfort food???



So, when my son asked for a warm and stick to the gills dinner on Sunday (after spending the day at Century Link Stadium watching the Seahawks go after the Jets - they won convincingly, Seahawks that is) I first thought soup.  That didn't sound good though, so he piped up and said Chicken Mac n' Cheese.  Okay then!  I went to my volumes of recipes to search for the delicious recipe that I had taken off my friend Lissa's website, http://keepitsimplekeepitfresh.blogspot.com/.  Lissa is the queen of gluten free.  I will tell you that I've made this recipe both ways, gluten free and not.  If you have a chance, pop over to her website.  You'll love what she's up to.

I always double this recipe, but I'll give you the measurements for a single recipe.  (serves 4)

1 pkg. gluten free penne pasta/or regular penne pasta
2 chicken breasts diced
2/3 c. milk (2% is fine)
4 oz. velvetta - as Lissa says, just trust me :)
1/2 c. shredded cheddar cheese
1/2 c. monterey jack cheese (don't worry about adding too much)
1/8 t. ground cayenne pepper
1/8 t. ground black pepper
1/4 c. diced roasted pepper
2 T. gluten free breadcrumbs (I used Panko crumbs - worked out great)
2 T. Parmesan cheese
1/4 t. finely minced parsley

Cook the pasta in a large pot according to package directions.

Cook the diced chicken in hot olive oil on the stove in a large pan (I use my dutch oven so I can toss it into the oven at the end).  Season with 1 T. onion flakes, 1 t. garlic powder, 1 t. oregano, 1 t. chili powder, and 1/2 - 1 t. crushed red pepper flakes.  Stir until cooked through.

Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in a small saucepan and heat for about 10 minutes until cheese is melted and sauce is smooth.

Drain the pasta and pour into the pan with the cooked chicken.  Add the roasted red pepper.  Pour the cheese sauce over the top and toss to coat.

Combine the breadcrumbs, parmesan, and parsley in a small bowl.  Mix thoroughly.

Pour pasta into a casserole dish and sprinkle the breadcrumb mixture over the top.  Broil for 5-10 minutes until the breadcrumbs are golden. 

So, there you go.  I hope you love it as much as Kellan does.  bon appetit!

1 comment:

  1. Wow im trying this. And amazingly I have all the ingredients! Heck yeah! :)

    ReplyDelete