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olive oil butter broccoli portabella mushrooms garlic chicken breasts basil onion white sauce sour cream Parmesan chicken broth Bucati pasta Basil Chiffonade Parmesan tomato
Viewed: 74 - Published at: 2 years agoIngredients
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 6 spears Broccoli, Roughly Chopped
- 12 whole Baby Portabella Mushrooms, Quartered
- 6 cloves Garlic, Chopped Finely
- 2 whole Chicken Breasts, Pre-roasted And Shredded
- 1/4 cups Chopped Basil
- 1 whole Onion, Chopped
- 2 cups Thick White Sauce
- 1/2 cups Sour Cream
- 1/2 cups Parmesan, Canned (It Melts Smoother)
- 1 cup Chicken Broth
- 1 pound Fusilli Bucati Pasta
- 1/4 cups Basil Chiffonade, For Garnish
- 13 cups Shredded Parmesan, For Topping
- 1 whole Tomato, Sliced
Method
- 1.
- In a 10 deep skillet, heat olive oil and butter over medium high heat.
- Saute broccoli, portabellas and garlic.
- Layer chicken on top of vegetables.
- Add onion and chopped basil.
- 2.
- In a sauce pan, heat white sauce over medium heat.
- Add sour cream & parmesan.
- Stir until combined and melted.
- 3.
- Pour white sauce over the top of the mixture and with a spoon, lightly wiggle the white sauce down, trying not to disturb the ingredients.
- Let it simmer on medium low for approximately 10-15 minutes.
- At this point if you feel youd like to thin down the sauce, you can do so by adding the chicken broth, a little at a time.
- 4.
- At this point, start cooking the pasta according to package instructions to al dente.
- 5.
- Sprinkle basil chiffonade over the white sauce, then the shredded Parmesan, and then arrange tomato slices on top of the mixture.
- 6.
- Place skillet under the broiler on high for approximately 5-7 minutes until the cheese starts to brown.
- 7.
- Serve over the pasta.
