2 teaspoons olive oil1 medium onion, finely chopped 1 carrot, finely diced
1/2 teaspoon black pepper
1/2 teaspoon salt
8 ounces mushrooms, sliced 1 small clove garlic, minced
1/4 cup chicken broth
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 cup grated Parmesan cheese, divided
3 ounces cream cheese
12 ounces uncooked vermicelli, or other long, thin pasta
3 cups cooked chicken or turkey breast, chopped 1 cup shredded mozzarella cheese
2 tablespoons bread crumbs
Directions:
Cook pasta according to package directions. Drain and rinse.
Preheat oven to 350.
Heat oil in a large pot over medium-high heat.
Add onion, carrot, pepper, salt, and mushrooms. Sauté 4 minutes or until vegetables are tender. Add garlic, and cook for just 1 minute.
Add 1/4 cup chicken broth; cook 1 minute.
Gradually add flour to pan. Cook 3 minutes, stirring constantly (mixture will be thick) with a whisk.
Gradually add remaining broth, stirring constantly.
Bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat.
Add 1/2 cup Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended.
Transfer the pasta to a greased 9×13 baking dish.
Sprinkle Mozzarella cheese over the pasta.
Combine breadcrumbs and remaining 1/2 cup Parmesan; sprinkle over pasta.
Bake at 350 for 30 minutes or until lightly browned.
Let stand 15 minutes before serving.