CHEESY CHICKEN ALFREDO PASTA BAKE
COOKBOOK: Mag Recipe
I’ve mentioned this many a times, a pasta bake allows you control your portion and this is a great thing! Too many carbs are not always good for you. A bake allows you to serve a piece which will not only fill you up but also control the intake of carbs, in particular at dinner time.
This is not only easy and simple but delicious. I love the introduction of the BBQ chicken (which I had already cut up). This can be substituted with ham or instead add peas.
500g penne pasta
1 tablespoon of olive oil
1 tablespoon butter
Salt and pepper
1 handful of parsley, chopped up finely
1 tablespoon of Italian dried herbs
1 cup ricotta cheese
1 cup mozzarella cheese
2 cloves of garlic, chopped finely
1 egg , lightly beaten
1/2 a family sized BBQ chicken , chicken shredded or chopped to bite size
2 extra cup mozzarella cheese
(home made, if you choose not to use the jar alfredo sauce)
600g alfredo sauce in jar
2 tablespoons of butter
1 cup thickened cream
1 tablespoon of dried herbs
160g finely grated parmesan cheese
Place the penne in a saucepan full of water. Add a tablespoon of oil. Cook as per the instructions on the package. Drain and set aside. (leave a little water so it doesn’t dry up)
Add one tablespoon of butter to a frying pan and fry the garlic until just golden (less than a minute). Set aside.
In a pot melt the butter, add the thickened cream, dried herbs & fried garlic, parmesan cheese. Stir continuously until you bring it to boil and simmer for 2 minutes. Take off the heat.
Pre heat the oven to 180C
In the bowl of penne, add chopped or shredded chicken, ricotta cheese, alfredo sauce or homemade alfredo sauce, ricotta cheese and parsley, salt and pepper. Add the mozzarella cheese & egg. Mix well until well combined.
Grease an ovenproof pan, add the mixture. Top with extra mozzarella cheese. Bake in oven for 30mins or until golden on the top.