1 pound skinless, boneless, chicken breast halves
2 teaspoons dried Italian seasoning, crushed
Salt and ground black pepper
1 tablespoon olive oil
8 ounces dried pasta of choice
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3 cups milk
8 ounces smoked cheddar, Gruyere, or Swiss cheese, shredded (2
2 cups Wise® Tomato Basil Kettle Cooked
Potato Chips, crushed
2 ounces finely shredded Parmesan or Romano cheese (1/2 cup)
3 tablespoons butter, melted
Preheat oven to 350 degree F. Cut chicken into bite-sized
pieces. In a large skillet cook chicken, seasoned with Italian
seasoning, salt, and pepper in hot oil over medium heat until
chicken is no longer pink. Remove chicken from skillet and set
Cook pasta in a large pot according to package directions until
just tender. Drain; return pasta to pot.
Meanwhile, in the same skillet in which chicken was cooked, cook
onion and garlic in 3 tablespoons hot butter over medium heat until
tender. Stir in flour until well combined. Stir in tomato paste.
Add milk. Cook and stir until mixture is thickened and bubbly;
reduce heat. Add the shredded cheese. Stir until cheese is almost
melted. Remove from heat. Season to taste with salt and pepper. Add
sauce and chicken to cooked pasta in pot; stir to coat. Spoon
mixture into a 2-quart baking dish.
Preheat oven to 350 degrees F. In a small bowl stir together
crushed Tomato Basil Chips, Parmesan cheese, and 3 tablespoons
melted butter. Sprinkle mixture over pasta. Bake, uncovered, for 20
to 25 minutes or until top is golden and edges are bubbly. Let
stand 10 minutes before serving.
Makes 6 servings.