Jun 16 2009
Change Of Pace – A Comfort Food Recipe For Poor Economic Times
My wife is a spectacular cook. In fact, while our agreement is that I take her out for dinner at least once each week I resent paying high-end restaurant prices for food that isn’t nearly as good as we have at home each night we eat in. Last evening we had the absolute best chicken/pasta casserole I have ever eaten – even my wife was impressed with herself. I am sure fancy New York restaurants would charge at least $100 per serving for the dish which is prepared with inexpensive ingredients. My wife concocted this recipe yesterday afternoon. I asked her to write it up so I could put her recipe on this blog as an ideal inexpensive ‘comfort food’ for these economic times when comfort is needed wherever it can be found. A cautionary note – the dish is quite ‘hot’ given the chipolte pepper content.
Recipe – Chipolte, Mac, Chicken, and Cheese
Serves 4 and can easily be doubled
1/2 lb penne pasta
2 tsp salt
1 tbsp olive oil
1/4 cup butter
1/4 cup flour
3 cups hot milk
2 cups grated sharp cheddar cheese
1 chipolte pepper plus sauce – finely chopped
salt and pepper to taste
2 cups shredded cooked chicken
3 cups fresh washed baby spinach
1/4 cup grated parmesan
1/2 cup grated sharp cheddar cheese
Bring a large pot of salted water to a boil. Add pasta and cook a la dente.
Drain and rinse with cold water and transfer to a large bowl. Toss with oil.
Melt butter in medium saucepan. Add flour and cook for 1 minute.
Add hot milk and stir until sauce thickens and boils. Remove from heat and add cheese, chipolte and salt and pepper.
Stir chicken and spinach into sauce. Pour into bowl with pasta. Toss and transfer to a buttered 9X9 baking dish.
Top casserole with cheeses and bake at 350F for about 30 min.
Enjoy with a Dry White Wine
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