CHICKEN
ALFREDO BAKED ZITI
This recipe goes out to
all of you rad parents with kiddos heading back to school this week. You
asked for quick and easy recipes in our recent reader survey here. And
let me tell you, this one’s a keeper. If you were a child of the 80’s
like me, you can even pop it in your Trapper Keeper to
hold onto for busy school nights ahead.
YIELD: ABOUT 6-8 SERVINGS
CHICKEN ALFREDO
BAKED ZITI
Delicious chicken
and ziti are tossed with a lighter alfredo sauce and baked up to cheesy
perfection.
TOTAL TIME: 40 MINS
PREP TIME: 10 MINS
COOK TIME: 30 MINS
INGREDIENTS:
CHICKEN BAKED ZITI
INGREDIENTS:
·
12 ounces ziti (or any pasta shape)
·
2 cups shredded, cooked chicken
(about 2 small chicken breasts)
·
1 batch alfredo sauce (see below)
·
1 1/2 cups shredded mozzarella cheese
(I used 2% low fat)
·
(optional toppings: additional shredded
Parmesan cheese, chopped fresh parsley)
ALFREDO SAUCE
INGREDIENTS:
·
1 Tbsp. olive oil
·
4 cloves garlic, minced
·
3 Tbsp. flour
·
1 cup chicken broth
·
1 cup low-fat milk (I used 1%)
·
3/4 cup freshly-grated Parmesan
cheese
·
1/2 tsp. salt
·
1/4 tsp. black pepper
*This isn’t a
super-saucy dish, so if you like a lot of sauce, you might want to consider
doubling this recipe. If you don’t have the time to make your own sauce, one
standard-sized jar should be enough.
DIRECTIONS:
TO MAKE THE CHICKEN BAKED ZITI:
1. Preheat oven to 375 degrees F.
2. Cook the pasta al dente in a large stockpot of well-salted boiling according to
package instructions. Drain. Return pasta to the stockpot and add chicken and
alfredo sauce. Gently toss to combine until the pasta is evenly coated.
3. Pour half of the pasta into a greased baking dish (either
an oval baking dish, as pictured above, or a 9 x 13-inch baking dish will work). Sprinkle
evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on
top. Sprinkle evenly with the remaining 1/2 cup of cheese.
4. Bake for 20-25 minutes until the cheese is melted and just
barely starts to turn golden. Remove and serve immediately, sprinkled with
additional toppings if desired.
TO MAKE THE
ALFREDO SAUCE:
1. Heat olive oil in a large
sauce pan over medium-high heat. Add garlic and saute one
minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to
combine. Saute for an additional minute to cook the flour, stirring
occasionally.
2. Slowly add chicken broth, whisking to combine until
smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an
additional minute until thickened, then stir in Parmesan cheese, salt and
pepper until the cheese melted. Remove from heat and set aside.
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