First post of 2013! I hope everyone had a great holiday season and is getting back to normal. I cheated a bit with this recipe (used a bottled sauce instead of making one from scratch) but it was seriously awesome.
3 boneless, skinless chicken breasts, diced into small bite sized pieces
5 large mushrooms, chopped
2 1/2 cups of pasta (I used small shells, but other pasta would work too)
1 jar (410 mL) of Classico Alfredo and Roasted Garlic sauce
1 1/2 - 2 cups shredded mozzarella cheese
Preheat oven to 350F.
In a pot, cook pasta according to package directions. Meanwhile, in a large skillet, cook diced chicken in olive oil until white on all sides, then add mushrooms and cook another 3-5 minutes.
When pasta is cooked, drain it and add it to the chicken/mushrooms and stir. Then pour in the jar of sauce and mix thoroughly.
Transfer mixture to a casserole dish and cover with shredded cheese. Bake in the preheated oven for 25 minutes. Let sit 3-5 minutes before serving.
*One thing we noticed after baking was that the sauce had gotten really thick and kind of dry. So I would recommend either using two jars of sauce, or just one jar of sauce but adding 1/2 cup water as well, to keep it saucier.
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