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Cheesy Chicken and Mostaccioli
6 oz Packaged dried mostaccioli with tomato; red pepper, and basil or plain mostaccioli
2 c Loose-pack frozen mixed vegetables
1 md Onion; chopped (1/2 cup)
2 tb Margarine or butter
2 tb All-purpose flour
2 ts Instant chicken bouillon granules
2 c Milk
1 1/2 c Shredded Monterey Jack cheese with jalapeno peppers; (6 ounces)
2 tb Snipped cilantro or parsley
1 1/2 c Chopped cooked chicken (about 8 ounces) or one 9 1/4-ounce can tuna; drained, & broken into chunks
1 md Tomato; halved and sliced
In a large saucepan or Dutch oven bring about 3 quarts water to boiling. Add pasta. Return to boiling; cook for 9 minutes. Add frozen mixed vegetables. Return to boiling; cook for 5 to 7 minutes more or till pasta is tender but slightly firm and vegetables are crisp-tender. Drain; rinse with cold water. Drain again.
F or sauce, in a large saucepan cook onion in margarine or butter till tender. Stir in flour and bouillon granules. Add milk all at once. Cook and stir till thickened and bubbly. Add cheese, stirring till melted. Stir in cilantro or parsley. Remove from heat.
Add pasta and chicken or tuna to the sauce; toss to coat. Spoon mixture into a 2-quart square baking dish. Cover dish with foil.
Bake in a 375 degree oven for 20 minutes. Remove foil from dish. Arrange tomato slice halves on top of pasta mixture. Bake, uncovered, for 5 to 10 minutes more or till heated through. Let stand 10 minutes before serving.
Makes 6 main-dish servings.