Creamy Chicken and Tomato Pasta
Chicken-noodle casserole is updated with dried tomatoes, fresh basil, and creamy Alfredo sauce.
- Makes: 6 servings
- Prep: 25 mins
- Bake: 25 mins 350°F
- Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more.
- In a large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.
- Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired. Makes 6 servings.
Prepare casserole except do not bake. Cover with foil and chill up to 24 hours. Bake in a 350 degree F. oven for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden.
- Per serving:
- 428 kcal cal.,
- 16 g fat
- (7 g sat. fat,
- 58 mg chol.,
- 640 mg sodium,
- 45 g carb.,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet