Chicken Tetrazini

This dish is originally made with ground turkey, but I make it with chicken breast and like it alot more.

3/4lb rotini pasta
1lb chicken breast diced into small pieces
1T olive oil
2T butter
2T flour
1 pinch each nutmeg, sage, salt, pepper
1c chicken stock
2c milk
4 pieces bread
1/2c parmesan cheese
2T butter

Preheat oven to 350 degrees.

Cook pasta to package directions. Drain and set aside.

Sautee diced chicken breast in olive oil until just cooked (about 3-4 minutes). Remove from pan and set aside.

To prepare bechemel sauce: add 2T butter to the sautee pan. When melted, sprinkle on 2T flour and whisk into butter until lightly brown. Add the spices and toast lightly until fragrant. Slowly add 1c chicken stock, whisking quickly while adding to prevent lumps. Then add the milk in the same way. Let the sauce bubble slightly, stirring frequently for about 5 minutes or until it coats the back of a spoon.

Meanwhile, to prepare the topping: Add 4 slices of bread to a food processor and pulse until large bread crumbs are formed. Pulse in 1/2c parmesan cheese until mixed. Add in 2T COLD butter cut into little bits until the butter seems incorporated.

Stir together the pasta, chicken and bechamel sauce and add to a greased baking dish. Sprinkle the breadcrumb topping over top and bake for 25 minutes until the topping is lightly browned and most of the sauce is absorbed into the pasta.