Okay! Sorry it took me so long to reply, but I had to wait until I made it again so it was fresh in my memory.
I'm going to give you my measurements, but adjust however you like:
2 boneless skinless chicken breasts, cubed 1 large yellow onion, chopped Extra virgin olive oil 2 cups chicken stock flour 4-5 large carrots, cut into rounds 1 lb green beans (give or take), cut up (I use fresh green beans, so they're very long and thus in need of chopping -- if you used frozen, you wouldn't need to cut them at all) salt pepper thyme rosemary herbs de provence panko bread crumbs (just a couple of tablespoons) 1/2 box of penne or ritoni pasta (I use just a hair less than 1/2 a box of the Smart Taste pasta)
OKAY:
Preheat your oven to 350.
Cook up your pasta, drain and set aside.
Cook up the veggies in boiling water, about 4-5 minutes, drain and set aside.
Heat the oil on medium high heat and sweat the onions for about 5-6 minutes. Then turn the heat up and add the chicken, saute until cooked.
Heat the stock (I generally use "Better than Boullion," so I have to heat the water anyway). Then take about 1/2 a cup of stock and add a bit of flour to it (I don't have a solid measurement for this -- usually I just eyeball it, but it's only a tablespoon or so), stirring well. Add this mixture to the rest of the stock and stir it well, letting it thicken. (You could probably also use corn starch for this if you wanted.)
Add the thickened stock to the chicken and give it a good stir. Add your seasonings to taste at this point and let it simmer for about 10 minutes or so.
Put the veggies, pasta, and your chicken mixture into a 9x12 dish and mix it well. Sprinkle the panko crumbs over the top and let it bake for 10-15 minutes.
no subject
I'm going to give you my measurements, but adjust however you like:
2 boneless skinless chicken breasts, cubed
1 large yellow onion, chopped
Extra virgin olive oil
2 cups chicken stock
flour
4-5 large carrots, cut into rounds
1 lb green beans (give or take), cut up (I use fresh green beans, so they're very long and thus in need of chopping -- if you used frozen, you wouldn't need to cut them at all)
salt
pepper
thyme
rosemary
herbs de provence
panko bread crumbs (just a couple of tablespoons)
1/2 box of penne or ritoni pasta (I use just a hair less than 1/2 a box of the Smart Taste pasta)
OKAY:
Preheat your oven to 350.
Cook up your pasta, drain and set aside.
Cook up the veggies in boiling water, about 4-5 minutes, drain and set aside.
Heat the oil on medium high heat and sweat the onions for about 5-6 minutes. Then turn the heat up and add the chicken, saute until cooked.
Heat the stock (I generally use "Better than Boullion," so I have to heat the water anyway). Then take about 1/2 a cup of stock and add a bit of flour to it (I don't have a solid measurement for this -- usually I just eyeball it, but it's only a tablespoon or so), stirring well. Add this mixture to the rest of the stock and stir it well, letting it thicken. (You could probably also use corn starch for this if you wanted.)
Add the thickened stock to the chicken and give it a good stir. Add your seasonings to taste at this point and let it simmer for about 10 minutes or so.
Put the veggies, pasta, and your chicken mixture into a 9x12 dish and mix it well. Sprinkle the panko crumbs over the top and let it bake for 10-15 minutes.