Portobello Pasta Bake

I am always shuffling through past tried and true recipes trying to make your nightly dinner ritual a bit more enticing on this limited budget.  If you have an Aldi food store near you, then you are in luck with this recipe.  Aldi promotes weekly sales on Portolbello mushrooms toting only $1.69 a box!  Furthermore, if you are keeping a stash of frozen chicken breasts, you are always ready for a simple, thrifty meal such as this one.

I use an 8 oz. block of mozzarella cheese for this recipe also found at Aldi for $1.79.  Saving almost a dollar for a 2 cup shredded cheese bag, I do the shredding myself.

2 1/2 cups pasta
1 pkg. baby portobella mushrooms sliced
1 tab. olive oil
1 tab. butter
2 garlic cloves chopped
3 tab. flour
1 1/2 cups milk
2 chicken breasts (Stocking Up on Chicken Breasts) Cubed
1/3 cup whipping cream, 1/2 and 1/2, or milk
3/4 tsp. salt
1/4 tsp. pepper
2 cups mozzarella cheese
2 tab. parmesan

Cook pasta according to directions.  Fry garlic, mushrooms in oil and butter.  Add chicken and cook through.  Stir in flour and mix well.  Add milk and cream and stir until thick.  Add noodles and one cup mozzarella cheese.  Toss and place in baking pan.  Top with remaining 1 cup mozzarella cheese and parmesan.  Bake at 350 for 20 min.