This is a homemade version of a yummy pasta at a restaurant called Firehouse in Logan (and now various other locations). It's just as tasty as it is colorful!
Firehouse Roasted Chicken Pasta
From: Adapted from Deals to Meals
2 chicken breasts, cooked and sliced
2-3 tomatoes, diced
1 bunch green onions, chopped thin
1 pkg mushrooms, sliced thin
1 lb. penne pasta, cooked 1-2 minutes underdone
2 cups mozzarella cheese
Cream Sauce:
3 Tbsp butter
2 tsp flour
2 qt. half and half
1-2 cups Parmesan cheese
2 cubes chicken bouillon
2-3 tsp black pepper
1 Tbsp salt
Melt butter in saucepan and add flour; stir to create a roux. Add half and half. Cook on medium heat until cream is heated through. Don't cook on high or it will curdle cream. (If I remember, I like to set the cream out about 30 minutes prior to heating so it heats up faster.) Add chicken bouillon and cheese. To thicken, add more Parmesan cheese. It is done when it is heated through and coats the back of a spoon. It should be very salty and peppery.
Mix noodles and sauce in a 9 x 13 pan. Layer chicken, mushrooms, tomatoes, and onions, then cover with mozzarella. Bake at 400° for 15-20 minutes, or until bubbly. Then broil to brown the cheese (30 seconds to 1 minute only!)
