Hearty Baked Pasta

Preheat Oven: 450

1 lb chickn – boneless, skinless, trimmed and cut
½ yellow onion – chopped
1-2 cloves of garlic – minced
1 can chicken broth
1 cup heavy cream or whipping cream
¼ cup fresh basil – You can use dried
Oil Packed Sun Dried Tomatoes (optional)
12 oz. bowties pasta
8 oz. Cauliflower - cooked
8 oz. Broccoli - cooked
8 oz. Mozzarella Cheese
Parmesan Cheese

1. Cook chicken pieces and onion in large stock pot and cook till chicken is done. (While this is cooking I start the pasta to cook and vegetables)
2. Push to the side and add a little oil (or you don’t have to) and cook minced garlic till fragrant. Mix all together and then…

3. Add liquids (can of chicken broth and cream). Bring to boil over medium-high heat and reduce to simmer, cook for 10 minutes. Till sauce thickens a little.

4. Stir in basil, sun dried tomatoes, or other herbs. Let them cook for 5 min till melded.
5. Add cooked / drained pasta and cooked vegetables to sauce.
6. Stir in most of the cheese; save some to top.
7. Pour into greased 9x13 pan and top with remaining cheese. Sprinkle on parmesan cheese as well as desired. Optional: Top with bread crumbs

Bake in oven for 15 min or until cheese is golden and if using breadcrumbs, the breadcrumbs are crisp. Let rest about 10 min before serving to thicken and settle. (I just ate it last time and it was a little runny, but still very good)

I serve with: Breadstick & Salad