Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large, ovenproof skillet with deep sides, heat
Olive Oil (1 dash)
over medium-high heat.
Step 3
Season the
Boneless, Skinless Chicken Thighs (6)
with
Salt (1 pinch)
and
Crushed Red Pepper Flakes (1 pinch)
. Brown them in the pan for about 4 minutes on each side to develop some color. Transfer them to a plate.
Step 4
Add
Cremini Mushrooms (2 3/4 cups)
,
Onion (1)
, and
Garlic (4 cloves)
to the pan and let them cook for 3 minutes or so to soften and become fragrant.
Step 5
Stir in the
All-Purpose Flour (2 Tbsp)
until the veggies become coasted and pasty. Then keep stirring while you pour in the
Chicken Stock (2 cups)
and
Milk (1 cup)
.
Step 6
Add the
Dried Parsley (1 pinch)
,
Salt (1 pinch)
, and
Crushed Red Pepper Flakes (1 pinch)
and let the sauce come to a low boil and gently bubble for a couple of minutes.
Step 7
Stir in the
Asiago Cheese (2 cups)
and
Medium Pasta Shells (2 cups)
and return the chicken to the pan. Let the mixture come back to a low boil, then cover the pan with its lid and transfer it to the oven.
Step 8
Let it all bake together until the chicken is tender in the sauce and the pasta is perfectly cooked, about 25 minutes.
Step 9
Take it out and sprinkle extra
Asiago Cheese (to taste)
on top. Serve immediately from the pan.
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