Wednesday, September 29, 2010

Pasta with Roasted Chicken

12 oz. bowtie pasta-cooked
12 oz. Velveeta cheese (or more!)
1 roasted chicken from grocery or 3 lb. chicken (the roasted chicken gives it great flavor, but you can roast your own if you like...I don't always use the whole chicken-its up to you)

Combine the following:
1 stick of melted butter
1 Tablespoon (T.) worchestershire
1 T. lemon juice
1 T. parsley flakes
1/2 tsp. basil
1/2 cup chicken broth
1 T. black pepper
1/4 tsp. garlic powder
1/2 tsp thyme
1 tsp. salt

Cook chicken in butter sauce

Drain pasta. Add chopped Velveeta and butter mixture. Turn eye on low/med. until cheese melts. Add chicken and stir. Transfer to a baking dish and bake for 20 minutes on 350.

*I like to add extra chicken broth to the pan before I bake it to prevent it from drying out. Easy to double for a large crowd!!

No comments: