Tuesday, June 9, 2009

Chicken Alfredo Pasta Bake

This is one of those recipes that you make when you have leftover materials and just want to throw something together relatively quickly.  It was great use of ingredients that I had on hand - particularly the remnants of the batch of alfredo sauce that I had made.  As I was feeling particularly lazy, I also opted to use canned chicken breast cubes instead of fresh.  I made this dish last week but I guess just got sidetracked and didn't get to post it to our blog.

Chicken Alfredo Pasta Bake
(Source: Based on Amber's Delectable Delights)

8 oz pasta, cooked and drained
1 Tbsp butter or margarine
2 cups frozen broccoli florets
1 cup mushrooms
1/2 onion, diced
1.5 cups chicken, cooked and shredded or diced
1 jar alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
Pepper and dried basil, to taste

  1. Preheat oven to 350 degrees
  2. In a saute pan, heat 1 Tablespoon butter over medium-high heat.  Add garlic and onions.  Saute until onions are translucent.  Add chicken and frozen broccoli.  Cook until heated and tender.  Add cooked pasta and alfredo sauce and heat until warm throughout.  Season with pepper and dried basil, to taste.
  3. Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. Place mixture into baking dish and top with mozzarella and Parmesan cheese.
  4. Bake for 20 minutes or until cheese is hot and bubbly.

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