Chicken Gloria Pasta

Chicken Gloria Pasta

PrintI ran across a recipe for Chicken Gloria in a family cookbook a few weeks ago and decided it sounded perfect to adapt into a pasta recipe.  Penne pasta is my favorite pasta to freeze because it is so sturdy, it retains it’s shape very well.  Remember when cooking pasta to freeze, cook it until just barely al dente.  Then, when you reheat it in the oven, it won’t overcook.

Chicken Gloria Pasta

Author/Source:

Katie @ Onceamonthmom.com

Ingredients:

2 Tablespoons olive oil2 Tablespoons butter2 cups onion, sliced1 cups chicken broth0.5 cups white wine10 ounces condensed cream of mushroom soup (or make your ownhere)0.5 cups milk0.5 teaspoons black pepper0.5 teaspoons salt1.5 cups shredded mozzarella cheese1 pounds penne pasta2.67 cups chicken, cooked and sliced

Directions:

In a large pan, heat olive oil and butter over medium heat.  Stir in onions and cook for 4-5 minutes, until onions begin to soften.  Pour in chicken broth, white wine, soup, milk, pepper and salt. Stir well, then reduce heat to low.  Cook for 20 minutes, until sauce begins to thicken, stirring frequently.  While sauce is cooking, prepare penne noodles according to the package directions until just al dente.  Stir cheese and chicken into sauce, then remove from heat.  Drain pasta, then stir in sauce and chicken.

Freezing Directions:

Cook as directed above.  Allow to cool, then place into baking pan.  Cover tightly with foil, label, and freeze.  To serve: thaw in fridge.  Bake at 350 for 15-20 until warmed through.

Servings: 6