Original recipe here
- 1 (16 ounce) package uncooked rotini pasta
- 22 oz jar Alfredo sauce (approximately 2 ½ cups total)
- 3 cups chicken stock
- 2 cups diced rotisserie chicken (or other diced cooked chicken)
- 2 teaspoons minced garlic
- 2 cups shredded mozzarella (or Italian blend cheese)
- Preheat oven to 425°F
- In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
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