Here in the Andersen house there are two things we that we LOVE to have for dinner, chicken and pasta. Oh yeah, and CHEESE! One night last week I had ran out of dinner ideas before I had the chance to go to the store so I was flipping through some of my cookbooks and found this recipe from Martha Stewart. I changed a few things (like diced tomatoes instead of sun-dried tomatoes and took out the mushrooms because I didn’t have any on hand). All in all it was very budget friendly and tasty too!
8 oz. macaroni pasta (or any macaroni like pasta will do, penne, rigatoni etc.)
1 boneless, skinless chicken breast
Salt and pepper for seasoning
1 tablespoon oil
3 tablespoons butter
1/4 cup flour
3 cloves minced garlic
3 cups milk
1 cup diced tomatoes
2 cups cheese (***Frugal tip: I always use Costco’s Mexican Three Cheese Blend no matter what the recipe calls for. It is super affordable and my boys love it!)
1/2 cup grated Parmesan cheese (The stuff you put on spaghetti)
Preheat oven to 400°
Boil about 5 cups of water, add a pinch of salt, and cook pasta to 3 minutes short of Al dente (only cook for 3-5 minutes).
Cut chicken into bite size pieces and season with salt and pepper.
Heat oil in a large skillet over medium heat and cook chicken thoroughly.
In a large saucepan melt butter over medium heat then add flour and garlic, whisking for 1 minute.
While still whisking add milk slowly.
Bring to a simmer and then whisk for about 1 more minute until sauce thickens.
Remove from heat and add tomatoes, cheese and 1/4 cup Parmesan cheese.
Stir in chicken and pasta.
Pour in a greased casserole dish and top with remaining Parmesan cheese.
Bake for 25 minutes.
Served here with Parmesan zucchini.