1 (22 oz.) jar Alfredo sauce
3 cups chicken stock
2 cups diced rotisserie chicken (or other diced cooked chicken)
2 tsp. minced garlic
2 cups shredded mozzarella (or Italian blend) cheese
1-1/2 tsp. salt
1 tsp. pepper
Garnish:
Parmesan cheese, freshly grated
Chopped herbs (such as basil, oregano, and parsley)
Preheat oven to 425 F.
In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, garlic, salt, and pepper. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover baking dish and stir. Check pasta for doneness. It should be al dente (firm, but just about finished cooking). If pasta is still too hard, cover the dish and bake until al dente.
Sprinkle mozzarella cheese over the top. Bake uncovered for 10 minutes (or until cheese is melted and pasta is tender).
Garnish with freshly grated Parmesan and/or fresh chopped herbs.
From the kitchen of: The Seasoned Mom
Photo Credits: The Seasoned Mom
Garnish:
Parmesan cheese, freshly grated
Chopped herbs (such as basil, oregano, and parsley)
Preheat oven to 425 F.
In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, garlic, salt, and pepper. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover baking dish and stir. Check pasta for doneness. It should be al dente (firm, but just about finished cooking). If pasta is still too hard, cover the dish and bake until al dente.
Sprinkle mozzarella cheese over the top. Bake uncovered for 10 minutes (or until cheese is melted and pasta is tender).
Garnish with freshly grated Parmesan and/or fresh chopped herbs.
From the kitchen of: The Seasoned Mom
Photo Credits: The Seasoned Mom
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