Cheesy Chicken & Pasta
4 boneless chicken breasts
8 ounces shredded Italian style cheese
1 - 14.5 ounce can diced tomatoes, drained, divided
1/2 cup fresh basil, chopped, divided
1/2 teaspoon red pepper flakes, divided
1/4 cup olive or canola oil
1/2 cup Italian style bread crumbs
16 ounces Fusilli pasta
2 tablespoons butter
2 tablespoons flour
12 ounces evaporated skim milk
1/2 teaspoon salt.
Preheat oven to 400 degrees.
Place chicken between 2 sheets of plastic wrap and pound to 1/4 inch thickness.
In a small bowl combine 1/2 cup of the cheese, 1/2 cup of the tomatoes, 1/4 cup of the basil and 1/4 teaspoon of the red pepper flakes.
Divide filling evenly between chicken, spoon in center. Roll each chicken and secure with a toothpick. Dip chicken first in the oil then into bread crumbs covering completely. Place in a 9x9 dish and bake at 400 degrees for 20 minutes.
Meanwhile, cook pasta according to package directions in salted water.
In a large microwave safe bowl melt the butter in microwave (approximately 45-60 seconds). Whisk in flour and microwave 1 minute until bubbly. Whisk in evaporated skim milk and microwave 2 minutes. Stir and microwave an additional minute. In a large bowl pour cooked, drained pasta. Add cheese mixture, remaining tomatoes and 1/4-cup basil, salt, remaining red pepper and remaining cheese.
Toss until well blended.
To serve: Spoon pasta onto large plate. Slice each chicken bundle into 6 two-inch slices and arrange on top of pasta.