Total Recipe Yield: 8 servings
Portion Size: 1 spatula-full
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No

Ingredients

  • 2 chicken breast halves with skin and bone
  • 3 tablespoons butter (salted or unsalted)
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (low sodium or regular)
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1/3 teaspoon dried red pepper flakes
  • 2 teaspoons chopped or minced garlic
  • 1 pound penne pasta
  • 8 oz. shredded Monterey Jack cheese (I don't measure it)
  • Salt
  • Pepper

Directions

  • Preheat oven to 425 degrees with rack in middle position.
  • Season chicken breast halves all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on 4-sided baking sheet and roast in oven until cooked through - 30 to 40 minutes. Let chicken rest until cool enough to handle, then tear into chunks, discarding bones. Reduce oven temperature to 350 degrees.
  • Melt butter in a 2- to 3-qt heavy saucepan over medium heat until foam subsides. Add flour and cook, stirring, 1 minute. Whisk in broth, water, oregano, pepper flakes, garlic and 1/2 teaspoon each of salt and pepper. Whisk until liquid comes to a boil, then let boil 10 minutes, whisking occasionally. Remove from heat and reserve.
  • Cook pasta until al dente. Drain pasta then return to pot. Add broth mixture, chicken and cheese, tossing to combine. Transfer to a 3-qt baking dish, then sprinkle evenly with cheese.
  • Bake until cheese is golden and liquid has been absorbed - about 45 minutes. Let stand 10 minutes before serving.