Baked Chicken Maccheroni

Baked Chicken Maccheroni
 Did you know that “maccheroni” means “how very dear?” It may refer to the size of this tube pasta—how slim and dainty, making for just the perfect bite. Toss the just-cooked noodles immediately in the sauce. See the difference in taste, flavor, and texture.

Prep Time: 20 to 25 minutes   
Cooking Time: 20 minutes

Ingredients (serves 4-5):
  • 2 tablespoons minced garlic
  • 1/4 cup extra virgin olive oil
  • 2 red onions, sliced thinly 
  • 2 pieces whole chicken breast, deboned and cubed
  • 3 pieces dried shiitake mushrooms, rehydrated and sliced 
  • 4 tomatoes, sliced thinly 
  • 3 tablespoons all-purpose flour
  • 1/3 cup nonfat milk 
  • 1/3 cup chicken stock 
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese,  plus more for topping
  • 300 grams maccheroni, cooked  al dente


1.  Sauté garlic in olive oil, then add sliced onions and cook until translucent. Add chicken breast and continue cooking until brown on all sides. Add sliced mushrooms and tomatoes, and cook well.

2.  Sprinkle flour and mix well. Let cook for 2 minutes.

3.  Remove pan from heat, then add nonfat milk and chicken stock. Season well with salt and pepper.

4.  Add Parmesan to the chicken mixture and toss with maccheroni. Top with more grated cheese. Bake for 10 minutes just to blend the flavors. Serve immediately.

Topping Tip:  Don’t toss the pasta in all of the sauce right away. Reserve a small amount for topping—it’s essential for an appetizing presentation.

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