Garlic Parmesan Chicken Pasta Bake

Here is what you’ll need!

Servings: 12

INGREDIENTS
6 tablespoons butter
1 ½ tablespoons minced garlic
1 sprig of thyme
1 sprig of sage
1 sprig of rosemary
6 tablespoons flour
5 cups milk
12 sheets no-boil pasta
3 cups cooked chicken, chopped
2 cups frozen peas
1 cup parmesan + more for topping
1 cup water
¼ cup breadcrumbs
Chopped parsley, garnish

PREPARATION
1. Melt butter, add garlic, thyme, sage and rosemary. Saute until fragrant. Remove the thyme, sage and rosemary.
2. Add flour and stir.
3. Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.
4. Grease a 9×13 pan.  Cover bottom with a layer of pasta, half of the chicken, half of the peas, ⅓ cup of the parmesan, ⅓ cup of water and ⅓ of the sauce. Repeat once. Top with noodles, remaining water and cheese.
5. Cover with foil and bake for 40 minutes at 400°F/205°C.
6. Remove the foil, sprinkle the top with breadcrumbs. Broil for 5-10 minutes or until golden brown.
7. Serve with chopped parsley as garnish.
8. Enjoy!

Music provided by Audio Network. Used with permission

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