Monterey Chicken

This week I made Monterey Chicken. I saw it on Pinterest and gave it a whirl.
It sure was good! I sure love cheese and tomatos.
The chicken was nice and tender and we had leftovers to take to work. Here's my
take because of course I changed it up a bit.


Monterey Chicken Pasta

• 3 cups swirly pasta uncooked
• 1/4 cup butter
• 1 onion, chopped
  1 tablespoon Italian seasoning
  Dash of red pepper flakes
• 1/4 cup flour
• 1 can (14-1/2 oz.) chicken broth
• 1 pkg. (7 oz.) any kind of cheese
• 3 cups chopped cooked chicken
• 2 Tablespoons grated Parmesan 
• 1/2 cup chopped tomatos 
  
  
  Heat oven to 350F 
  
  
  Cook pasta as directed on package.
  
  
  While pasta cooks melt butter in large nonstick skillet on medium heat. Add onions and Italian seasoning, red pepper flakes and cook and stir 6 min. or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese; cook and stir 1 min. or until melted. Add pasta to ingredients in skillet along with the cooked chicken.
  
  
  Transfer to 13×9-inch baking dish sprayed with cooking spray.
  Top with remaining shredded cheese. Cover.
  
  
  Bake 40 min. Uncover and top with Parmesan for the last 10 min. Top with tomatoes.
  
  
  

  
  
  Here's the original recipe:
  
  
  http://what2cook.net/2013/12/03/monterey-chicken-pasta-bake/