Fontina Chicken Pasta Bake Recipes

FONTINA CHICKEN AND PASTA BAKE - OAMC DIRECTIONS, TOO

Steps:

• Preheat oven to 350. Cook pasta 2 min less than package directions, or follow "al dente" directions.
• Heat 3 tsp olive oil in a large pot over medium heat. Add chicken in batches and cook until no longer pink. Remove from pan. In same pan, cook mushrooms 3 - 5 min or until tender.
• Add garlic, and cook 1 min longer. Add soup, chicken broth, 1 cup of the cheese, oregano and pepper. Add spinach and tomatoes. Return chicken to pan.
• Drain pasta, add to soup mixture.
• Directions say divide between two 8 in square baking dishes, but I plan on using a 13 x 9 in pan. Sprinkle with remaining cheese. Bake covered for 15 - 20 minute
• Freezing Directions:Cool unbaked casseroles and freeze. To cook, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake covered at 350 for 1 1/4 hours or until 165 degrees in the center.

FONTINA CHICKEN & PASTA BAKE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan., In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan., Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.

CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
• Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

BAKED GARLIC AND FONTINA CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch glass or ceramic dish with cooking spray and set aside.
• Cook the pasta in a large pot of salted boiling water a few minutes short of al dente (the noodles will finish cooking in the oven). Drain and toss with a tablespoon of olive oil to prevent sticking and set aside.
• In a large, nonstick 12 inch skillet, heat the butter and olive oil until rippling and hot. Add the onion and mushrooms and cook for 6-7 minutes, until the onions are translucent and the mushrooms are golden and have given up most of their liquid. Stir in the garlic and cook for 30 seconds or so until fragrant.
• Sprinkle the flour over the onions and mushrooms along with the salt, pepper and red pepper flakes. Whisk or stir constantly for a minute or so over medium heat. The mixture will be a bit crumbly; that's ok.
• Gradually add the chicken broth and milk, whisking quickly and constantly to avoid lumps. Stir, bringing the mixture to a simmer, and cook until slightly thickened, 4-5 minutes. Add the diced tomatoes and heat through.
• Remove the skillet from the heat and stir in the mozzarella and fontina cheeses, one handful at a time, until the cheese is melted and the sauce is smooth and creamy. Stir in the parsley and add any additional salt and pepper to taste, if needed. Add the cooked chicken and stir to combine.
• Toss the sauce and cooked pasta together and spread evenly in the prepared dish. Sprinkle the Asiago and Parmesan cheeses over the top. Cover the dish with lightly greased aluminum foil and cook for 20 minutes. Uncover and bake for 15 minutes more, until the edges are golden and bubbling.
• Let the casserole rest for for 10 minutes or so before serving.

FONTINA PASTA

Steps:

• Cook pasta until just done. Don't overcook. Drain and place in large bowl.
• Over medium heat in medium sized pot melt the butter.
• Add the sliced mushrooms and saute until just browned.
• Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
• Add the hot milk and cook until just thickened.
• Add the seasonings to your taste.
• Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
• Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
• Cover and bake at 350°F for 25 minutes or until bubbling.