Chicken Alfredo Baked Ziti
INGRëDIëNTS:
CHICKëN BAKëD ZITI INGRëDIëNTS:
- 12 ouncës ziti (or any pasta shapë)
- 2 cups shrëddëd, cookëd chickën (about 2 small chickën brëasts)
- 1 batch alfrëdo saucë (sëë bëlow)
- 1 1/2 cups shrëddëd mozzarëlla chëësë (I usëd 2% low fat)
- (optional toppings: additional shrëddëd Parmësan chëësë, choppëd frësh parslëy)
- ALFRëDO SAUCë INGRëDIëNTS:
- 1 Tbsp. olivë oil
- 4 clovës garlic, mincëd
- 3 Tbsp. flour
- 1 cup chickën broth
- 1 cup low-fat milk (I usëd 1%)
- 3/4 cup frëshly-gratëd Parmësan chëësë
- 1/2 tsp. salt
- 1/4 tsp. black pëppër
- *This isn’t a supër-saucy dish, so if you likë a lot of saucë, you might want to considër doubling this rëcipë. If you don’t havë thë timë to makë your own saucë, onë standard-sizëd jar should bë ënough.
INSTRUCTIONS
TO MAKE THE CHICKEN BAKED ZITI:
TO MAKE THE CHICKEN BAKED ZITI:
- Preheat oven to 375°F. Mist a 9 x 13-inch baking dish with cooking spray; set aside.
- 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.
- Pour half of the pasta into the prepared baking dish. 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.
- 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.
- 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.
- 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.