This baked rotini with chicken and tomatoes is a must try of you love Italian cuisine. This dish is what you need when you want a filling and quick pasta dish to cook.
¼cupall purpose flour (plain flour Australia and UK)
2clovesgarlic - minced
3cupsmilk
1cupMozzarella cheese - shredded
½cupsun-dried tomatoes - oil-packed, drained and thinly sliced
¼cupParmesan cheese - shredded
1teaspoonsalt
1teaspoonground black pepper
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Lightly oil a medium casserole dish. Cook your rotini according to the packet directions. Drain and set aside.
While the pasta is cooking, place a medium skillet over medium-high heat. Season the chicken with salt and pepper. Add the oil followed by the chicken and cook until no longer pink in the middle, about 3 minutes per side.
Place a large saucepan over medium heat. Add 1 tablespoon of butter followed by mushrooms, salt, and pepper. Cook until the mushrooms become tender, about 5 minutes. Add the remaining butter to a pan and stir until melted.
Add the flour and garlic and cook, frequently stirring, about 3 minutes longer. While stirring quickly, slowly pour in the milk a little at a time. Bring the sauce to a simmer, remove the pot from the heat and stir in the Mozzarella until melted.
Stir the reserved pasta, sun-dried tomatoes, and chicken into the sauce and pour into the casserole dish, spreading to distribute evenly. Sprinkle the pasta with Parmesan.
Bake the pasta until bubbly, about 20 minutes. Allow to cool for 5 minutes, then serve.