Creamy Chicken Pasta Bake

by Gigi Stewart, M.A.

Shopping List

• 4 cups of pasta
• 2 cups shredded chicken
• 1/2 cup of shredded carrots
• 1/2 cup of green peas
• 2 tbsp of cream cheese
• 1 cup of chicken stock
• 1/2 cup of milk
• 1 tbsp of Parmesan cheese
• Salt
• 1 Lemon zest
• Freshly ground pepper
• 1/2 cup bread crumbs / gluten free • 1 tbsp of butter
• 1 tbsp of parmesan cheese
• 2 tbsp fresh chives

Instructions

1. Incorporate 2 cups of shredded chicken with 4 cups of pasta in a bowl.
2. Add 1/2 cup of of shredded carrots, 1/2 cup of green peas and mix.
3. Mix the cream cheese, the chicken stock, the milk, salt, pepper and the lemon zest on a different bowl.
4. Add the liquid mix to the pasta, stir and serve in a casserole dish.
5. Put the bread crumbs, the butter, the parmesan cheese and the fresh chives in a bowl, mix them together and spread the mix over the pasta.
6. Bake the pasta at 350° F for 30 minutes.