Thursday, March 20, 2008

Chikalada Pasta

This is one of my favorite dishes! It's really called Chicken Enchilada Pasta, but this is the way it came out when M said it tonight. I thought it was cute enough to stick.

Chickilada Pasta

cook some spaghetti noodles (or any kind of pasta really)
--enough to cover the bottom of the casserole dish.
When you are finished cooking and draining, add a smidge of olive oil to keep them from sticking.

Boil a chicken breast or two for about 20 minutes, then cut into bite sized pieces. (I usually boil a whole bunch and do all this cutting and boiling at once and then freeze the rest for any recipe that calls for bite size chicken).

Place the chicken on top of the noodles.
(Optional-but I love it!) Place a few jalapeno pepper slices around the chicken.

Now for the sauce (which is basically a gravy)!
in a saucepan, melt a stick of butter.
when it is melted, add in a hair less than 1/2 cup of flour.
stir immediately, making sure there aren't any clumps.
While this is cooking (for a minimum of 4 minutes), microwave to boiling 2 cups of chicken bouillion.
Stir the butter flour mixture, and then pour the bouillion quickly into the saucepan (after it has cooked for at least 4 minutes.)
stir rapidly as it will quickly begin to thicken.
turn down to low to medium and add seasonings to taste. Salt, Pepper, garlic powder, onion powder, cumin, and jalapenos and/or jalapeno juices.

Pour this sauce over the casserole dish evenly and add cheese on top.

Bake for 15-20 minutes @ 350 degrees.