Pasta Milano

I was really excited to find another use for sun-dried tomatoes in this recipe. I might not use all of the steps with the milk and cheese next time, but just use the sun-dried tomatoes in chicken broth idea. It was so good!! It would make a perfect light sauce without all of the extra-ness in this recipe. Not that the extra-ness is bad. It’s not. But I am trying to think of you healthy eaters out there. So, the verdict is, you can leave out some of the not-so-good-for-you stuff and still have a yummy Italian meal.

You can add more cheese if you wish, but with the Spinach Hilda on the side, this was creamy enough for us.

Directions for Pasta Milano

Slightly adapted from What’s Cookin’, Chicago?

• 2-4 slices of bacon
• 1-2 pounds chicken, cut into bite-sized pieces
• 4 teaspoons minced garlic
• 3-4 Tablespoons sun-dried tomatoes, chopped
• 1 cup mushrooms, sliced
• 1 cup chicken broth
• 1 cup half and half or milk
• 8 ounces pasta
• 1 cup Mozzarella cheese (shredded)
• 2 Tablespoons fresh basil, chopped
• Pepper and Italian Seasoning

Start by cooking the bacon in a large pan.

Once it is cooked, remove it and tear it into small pieces when it is cool. Set aside until later. Meanwhile, start cooking the pasta and drain it when finished. Prepare a baking dish (about 9×13 or equivalent) and preheat the oven to 350 degrees.

Next, season the chicken (pepper and Italian seasoning, along with any other favorites you have). Brown the chicken and cook it in batches.

Set the chicken aside (but not with the bacon). Saute the mushrooms in the same pan until browned. Stir in half of the basil.

Remove from the pan and set aside with the chicken. Add the chicken broth, garlic, and sun-dried tomatoes to the pan. Bring to a simmer and allow it to cook down.

Nothing special right now…

Once the tomatoes are soft,

At this stage, it smells AMAZING!! You could stop right here and be happy. You can also get extra happy by adding a splash of white wine.

add the half and half/milk. You can also add some more Italian seasoning or oregano.

Bring to a boil, then stir in the pasta, chicken, and mushrooms.

Place this mixture in the baking dish and top with the cheese and bacon.

Bake in the oven for about 5 minutes until the cheese is melted.

A minute before it is done, top with the remaining fresh basil and then finish in the oven.

Directions for Pasta Milano (without pictures)

Slightly adapted from What’s Cookin’, Chicago?

• 2-4 slices of bacon
• 1-2 pounds chicken, cut into bite-sized pieces
• 4 teaspoons minced garlic
• 3-4 Tablespoons sun-dried tomatoes, chopped
• 1 cup mushrooms, sliced
• 1 cup chicken broth
• 1 cup half and half or milk
• 8 ounces pasta
• 1 cup Mozzarella cheese (shredded)
• 2 Tablespoons fresh basil, chopped
• Pepper and Italian Seasoning

Start by cooking the bacon in a large pan. Once it is cooked, remove it and tear it into small pieces when it is cool. Set aside until later. Meanwhile, start cooking the pasta and drain it when finished. Prepare a baking dish (about 9×13 or equivalent) and preheat the oven to 350 degrees.

Next, season the chicken (pepper and Italian seasoning, along with any other favorites you have). Brown the chicken and cook it in batches. Set the chicken aside (but not with the bacon). Saute the mushrooms in the same pan until browned. Stir in half of the basil. Remove from the pan and set aside with the chicken. Add the chicken broth, garlic, and sun-dried tomatoes to the pan. Bring to a simmer and allow it to cook down. Once the tomatoes are soft, add the half and half/milk. You can also add some more Italian seasoning or oregano. Bring to a boil, then stir in the pasta, chicken, and mushrooms. Place this mixture in the baking dish and top with the cheese and bacon. Bake in the oven for about 5 minutes until the cheese is melted. A minute before it is done, top with the remaining fresh basil and then finish in the oven.