Creamy Chicken Baked Pasta
This simple dish is super creamy and delicious thanks to the whole milk Greek yogurt.
- 2 c fusili noodles
- 2 T butter
- 2 T flour
- 1 1/2 c Stonyfield Organic Lowfat Milk
- 1/2 t salt
- 1/4 t pepper
- 2 c frozen veggie mixture (peas, carrots, corn, green beans or something similar)
- 2 c cooked chicken (diced)
- 3/4 c Stonyfield Organic Whole Milk Plain Greek Yogurt
- 1 c shredded cheddar cheese
Cook noodles according to package directions.
During last minute of cooking, add frozen veggies to the pot. Drain pasta/veggies and set aside.
Preheat oven to 350°.
Add butter to the same pot and melt over medium-low heat.
When melted, stir the flour into the butter and cook for 1-2 minutes, or until flour and butter have combined to create a smooth light brown mixture.
Whisk in milk, salt and pepper, then stir frequently for about 10 minutes until the milk has thickened. It should be close to the consistency of a thin pudding.
Remove from heat. Stir in the yogurt and ½ the cheese. When those have been incorporated, stir in the cooked pasta, veggies and chicken.
Pour mixture into a baking dish, top with remaining 1/2 cup shredded cheese and bake for about 15 minutes or until cheese has melted.