Parisian Chicken And Pasta - cooking recipe

Ingredients

2 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 tablespoon olive oil
3 tablespoons finely chopped onions
1 (15 ounce) can tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/4 teaspoon thyme
4 cups cooked chicken, cut bite size
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco sauce
3/4 cup cream
1/2 cup green onion, chopped
6 cups bow tie pasta, cooked and drained
3/4 cup parmesan cheese, grated

Preparation

Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth.
Simmer 5 minutes stirring with wire whisk,until thick and smooth.
Simmer 15 minutes stirring occasionally. Set aside.
Tomato Sauce: Saute onions in oil 5 minutes.
Stir in tomatoes, salt& pepper,bay leaf and thyme.
Simmer 15 minutes; discard bay leaf. Set aside.
Preheat oven 350*.
Butter a 3 quart casserole.
Saute chicken in 1 Tbsp butter 2-3 minutes.
Season with salt& pepper.
Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce & green onions.
Stir into chicken.
Remove from heat.
Melt remaining Tbsp butter and toss with pasta.
Place 1/2 pasta in casserole.
Cover with 1/2 tomato sauce.
Repeat.
Top with 1/2 cup cheese and entire chicken mixture.
Blend remaining 1 cup Sauce Veloute with rest of cream.
Spoon over chicken.
Sprinkle with remaining cheese.
Bake 45 minutes until bubbly and brown.
Note:
This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy!