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1
Preheat oven to 400F Butter a shallow 10-12 cup baking dish.
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2
Sprinkle chicken with 1/4 teaspoons each salt and pepper.
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3
In a large nonstick skillet, melt butter over medium heat; add chicken and cook turning once, for about 10 minutes or until chicken is well browned; transfer to a plate.
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4
Add green onions to skillet; saute for 1 minute.
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5
Whisk flour into milk; gradually pour into pan.
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6
Cook, stirring constantly, for about 3 minutes or until slightly thickened.
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7
Remove from heat, stir in basil, 1/2 cup of the cheese, and remaining salt and pepper.
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8
In a large pot of boiling salted water, cook noodles for about 5 minutes or until almost tender, adding green beans 2 minutes before end of cook time (or 1 minute if frozen); drain and spread in baking dish.
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9
Spread 3/4 of the sauce over the noodles in dish; toss gently to coat.
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10
Arrange chicken and tomatoes on top.
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11
Spoon remaining sauce on chicken; sprinkle with remainng cheese.
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12
Bake for about 15 minutes, or until a thermometer inserted in the thickest part of chicken registers 165F, and is no longer pink inside.
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13
FOR THE ADVENTUROUS: Replace the green beans with broccolini, blanching as directed or with chopped drained marinated artichoke hearts and add them with tomatoes.
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14
Add 1 cured Chorizo sausage, sliced with tomatoes.
