Archive | August, 2012

Montreal Spicy Chicken Pasta Bake

I made this dish a few weeks ago and it was a huge hit!  It is very spicy, but I think it’s because I put on a ton of Montreal seasoning.  If you used less, it might not be so spicy.  It is very easy to throw together with very few ingredients.  And I use the store bought Montreal seasoning, so very quick.  Enjoy!

Montreal Spicy Chicken Pasta Bake:

1 box bow tie pasta, cooked al dente and drained

1 can chicken broth

1 can mushrooms

1 can artichokes

1 jar Alfredo sauce

3 large chicken breasts, cut into chunks

Montreal seasoning

olive oil

1/4 cup Parmesan cheese

1/4 cup panko bread crumbs

Heat olive oil in large skillet.  Heat over medium high heat and pour chicken pieces in.  Sprinkle with Montreal seasoning to taste.  It has quite a kick.  While chicken is cooking, bring large bowl of water to boil and cook pasta until al dente.  Drain pasta.  Cook chicken until cooked through.  In a large mixing bowl, mix chicken stock, Alfredo sauce, mushrooms and artichoke pieces.  Stir well.  Take drained pasta and add to sauce mix.  Pour into a large casserole dish.  Take cooked chicken pieces and pour over pasta mix.  Take a spoon and press into the pasta.  Mix cheese and panko bread crumbs and sprinkle on top.  Cover with foil and bake at 350 degrees for 20 minutes.  Remove foil and bake for an additional 15 minutes.  Enjoy!

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