// Chicken & Olive Pasta Casserole
// Chicken & Olive Pasta Casserole
1.5 lb boneless, skinless chicken breast
1 tbsp plus 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 lb pound pasta, such as angel hair or linguine, cooked and drained
1/2 tbsp plus 1/2 teaspoon olive oil
3 tbsp unsalted butter
3 tbsp flour
1 cups chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped black olives
1/4 cup chopped green olives
1 tbsp chopped pickled jalapenos
1 cups grated Parmesan cheese
1. Put the chickens in a large heavy pot with 1 tbsp salt and the cayenne. Add enough water to cover. Bring to a boil, then reduce the heat to medium-low and cook until the chickens are very tender, about 1 hour (I usually cut mine in pieces so they cook in under ~30 minutes). Remove the chickens from the pot and reserve 1.5 cups of the stock. Set aside.
2. Bring a large pot of water with 1/2 teaspoon salt a 1/2 tablespoon olive oil to a boil over high heat. Add the pasta and cook until al dente, about 7 minutes. Remove from the heat, drain, and rinse under cold water. Toss the past with the remaining 1/2 teaspoon olive oil and set aside.
3. When the chicken is cool, cut into bite size pieces. Preheat the oven to 350.
4. Combine the butter and flour in a heavy saucepan over medium heat and whisk to blend. Cook, whisking for 2 minutes. Add the onions and celery and cook, stirring, until just soft, 2 to 3 minutes.
5. Gradually add the reserved chicken stock and whisk to blend. Cook stirring, until smooth and slightly thickened.
6. Add the chicken and olives and season with the remaining salt, and the jalapenos. Remove from the heat. Add 1/2 cup Parmesan and stir to blend.
7. Spread half of the pasta in a 7x5 baking dish.
8. Spoon half of the chicken mixture over the pasta and sprinkle with 1/4 cup of the Parmesan.
9. Spread the remaining pasta over the Parmesan.
10. Top with the remaining chicken mixture. Sprinkle the casserole with the remaining 1/4 cup Parmesan.
11. Bake until bubbly and the cheese has melted, about 20 minutes. Remove from the oven and serve warm. Bon appétit!
1 tbsp plus 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 lb pound pasta, such as angel hair or linguine, cooked and drained
1/2 tbsp plus 1/2 teaspoon olive oil
3 tbsp unsalted butter
3 tbsp flour
1 cups chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped black olives
1/4 cup chopped green olives
1 tbsp chopped pickled jalapenos
1 cups grated Parmesan cheese
1. Put the chickens in a large heavy pot with 1 tbsp salt and the cayenne. Add enough water to cover. Bring to a boil, then reduce the heat to medium-low and cook until the chickens are very tender, about 1 hour (I usually cut mine in pieces so they cook in under ~30 minutes). Remove the chickens from the pot and reserve 1.5 cups of the stock. Set aside.
2. Bring a large pot of water with 1/2 teaspoon salt a 1/2 tablespoon olive oil to a boil over high heat. Add the pasta and cook until al dente, about 7 minutes. Remove from the heat, drain, and rinse under cold water. Toss the past with the remaining 1/2 teaspoon olive oil and set aside.
3. When the chicken is cool, cut into bite size pieces. Preheat the oven to 350.
4. Combine the butter and flour in a heavy saucepan over medium heat and whisk to blend. Cook, whisking for 2 minutes. Add the onions and celery and cook, stirring, until just soft, 2 to 3 minutes.
5. Gradually add the reserved chicken stock and whisk to blend. Cook stirring, until smooth and slightly thickened.
6. Add the chicken and olives and season with the remaining salt, and the jalapenos. Remove from the heat. Add 1/2 cup Parmesan and stir to blend.
7. Spread half of the pasta in a 7x5 baking dish.
8. Spoon half of the chicken mixture over the pasta and sprinkle with 1/4 cup of the Parmesan.
9. Spread the remaining pasta over the Parmesan.
10. Top with the remaining chicken mixture. Sprinkle the casserole with the remaining 1/4 cup Parmesan.
11. Bake until bubbly and the cheese has melted, about 20 minutes. Remove from the oven and serve warm. Bon appétit!
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