Ingredients

The following ingredients have 4 Servings
  • 1 dash olive oil
  • 6 whole boneless, skinless chicken thighs
  • 2 pinches salt (divided)
  • 2 pinches crushed red pepper (divided)
  • 10 ounces cremini mushrooms (thinly sliced)
  • 1 whole onion (diced small)
  • 4 cloves roasted garlic (*see note for making this ahead)
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 cup milk
  • 1 pinch dried parsley
  • 8 ounces freshly grated asiago cheese (plus additional for sprinkling on top)
  • 2 heaping cups dry medium pasta shells

Instruction

  • Pre-heat the oven to 350 and get out a large skillet with deep sides. Season the chicken with generous pinches of the salt and red pepper. Heat the olive oil in the pan over medium high heat and brown the chicken in it for about 4 minutes on each side to develop some color. Remove them to a plate. Add the mushrooms, onion and garlic to the pan and let them cook for 3 minutes or so to soften and become fragrant. Stir in the flour until the veggies become coated and pasty. Then keep stirring while you pour in the chicken stock and milk. Add the parsley, another pinch of salt and another pinch of red pepper. 
  • Let the sauce come to a low boil and gently bubble for a couple of minutes. Stir in the asiago cheese and pasta 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. Let it all bake together until the chicken is tender in the sauce and the pasta is perfectly cooked for about 25 minutes. Take it out and sprinkle extra asiago on top and serve immediately from the pan!