Today, I'm featuring a recipe that falls into a unique Lazy Day Gourmet cooking category. I call this recipe a Make One - Freeze One. Make one to eat tonight, and while you're making that one, make another one to stick in the freezer for later. Much like our favorite Moo Noodle Pie or "Moodle Pie" recipe, this dish is completely cooked before you wrap it up to put it in the freezer.
If you want to Make One - Freeze One, you'll need to double this recipe.
Rosemary's Chicken & Pasta
3 boneless, skinless chicken breast(s)
2 tablespoons butter
2 tablespoons canola oil
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
3 large button mushrooms, chopped
2 1/2 cups whole milk (can sub half and half)
1/2 yellow onion(s), diced
2 tablespoons fresh rosemary, chopped
1 cup shredded mozzarella cheese
12 ounces penne pasta
Salt & Pepper to taste
Place the chicken breasts on a small, rimmed baking sheet or pie pan and drizzle with olive oil. Bake uncovered for 20 minutes or until cooked through. Let cool and cut into small cubes.
Meanwhile, cook the pasta for 6-7 minutes, until not quite al dente.
Heat the butter and oil in a medium saucepan over medium heat. Add the flour, making a roux. Add the mushrooms and cook for a minute, just to soften, add the milk and stir to thicken. Let cool.
Cut the chicken in to small pieces and place in a large mixing bowl. Add the onion, rosemary, cheese and add salt and pepper, to taste.
Gently fold in the pasta. Place the mixture into a baking dish and cover with foil.Using packing tape, place the label on the top and place it in the freezer.
Warm Up Instructions:
Preheat the oven to 350 degrees. Bake, covered for 1 hour. Serve immediately.