Firehouse Recipe...

Okay, friends many of you have found out that I have "tried" to re-create the famous Firehouse Roasted Chicken Pasta...I have "tried" and I feel that it is as good as it can get without being the real deal...or really knowing what their "special" seasoning blend is. But nonetheless, it is a top hit at our house! I must warn you, it is NOT a figure friendly dish. However, it is fantastic! Give it a shot! Enjoy...let me know if you have questions!

Firehouse Roasted Chicken Pasta

2 chicken breasts, cooked and sliced
4 tomatoes, diced
1 bunch green onions, chopped thinly
1 pkg. button mushrooms, sliced thinly
1 lb. penne pasta, cook 1-2 minutes underdone in boiling water
2 cups mozzarella cheese

Cream Sauce:
3 T. butter
2 t. flour
2 pints Half and Half
1-2 c. Parmesan cheese
2 chicken bouillon cube
3 tsp. FRESH ground black pepper
1/2 T. salt (or more)
1 T. Seasoning Salt (or so...)

Melt butter then add flour. Stir together to create a roux. Then add the half and half. Stir together cooking only on low. Once the cream is heated, add the chicken bouillon. Add cheese. If sauce needs to be thicker add more Parmesan cheese. Do not cook on a high heat it will curdle the milk! Sauce is done when it is thick enough to coat the back of a spoon. Sauce is best if very salty and peppery in flavor. Mix noodles and cream sauce together in a 9x13 pan or use personal size baking dishes per serving. Sprinkle more Parmesan cheese over noodle in pan. Then layer chicken, mushrooms, tomatoes, green onions and cover with lots of mozzarella cheese. Bake at 400 for 5-10 minutes until bubbly, then heat oven to broil only to brown cheese layer! Watch carefully this only takes 30 seconds to one minute. Do not look away. Leave on lower oven rack to reduce chance of burning. Serve immediately.