|
Preheat oven to 350. Cut chicken into bite-sized pieces. In a large skillet cook chicken, Italian, salt, and pepper in hot oil over medium heat until chicken is no longer pink. Remove chicken from skillet; set aside. Cook pasta according to package directions until just tender. Drain; return pasta to pot. Meanwhile, in chicken skillet, 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. Add sauce and chicken to cooked pasta in pot; stir to coat. Spoon mixture into a baking dish. In a small bowl stir together bread crumbs, Parmesan cheese, and 3 tablespoons melted butter. Sprinkle over pasta. Bake, uncovered, for 20 to 25 minutes or until crumb mixture is golden and edges are bubbly.
|
