Parisian Chicken and Pasta

Parisian Chicken and Pasta 2 tablespoons butter 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups chicken broth 1 tablespoon olive oil 3 tablespoons finely chopped onions 1 (15 ounce) cans tomatoes, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1 bay leaf 1/4 teaspoon thyme 4 cups cooked chicken, cut bite size 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon pepper 6 drops Tabasco sauce 3/4 cup cream 1/2 cup green onion, chopped 6 cups bow tie pasta, cooked and drained 3/4 cup parmesan cheese, grated Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth. Simmer 5 minutes stirring with wire whisk,until thick and smooth. Simmer 30 minutes stirring occasionally. Tomato Sauce: Saute onions in oil 5 minutes. Stir in tomatoes, salt& pepper,bay leaf and thyme. Simmer 15 minutes; discard bay leaf. Preheat oven 350*. Butter a 3 quart casserole. Saute chicken in 1 Tbsp butter 2-3 minutes. Season with salt& pepper. Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce & green onions. Stir into chicken. Remove from heat. Melt remaining Tbsp butter and toss with pasta. Place 1/2 pasta in casserole. Cover with 1/2 tomato sauce. Repeat. Top with 1/2 cup cheese and entire chicken mixture. Blend remaining 1 cup Sauce Veloute with rest of cream. Spoon over chicken. Sprinkle with remaining cheese. Bake 45 minutes until bubbly and brown. Note:. This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it.