Preparation Info

Alfredo Chicken Bake

Made With Our

Basil Alfredo Sauce

Base $10.95
Item: 251824

Strozzapreti

Base $3.95
Item: 321606

Penne Rigate

Base $3.95
Item: 321604

Torchiette

Base $3.95
Item: 321612

Ingredients

  • 2 Tablespoons olive oil
  • 3/4 cup baby portobella or cremini mushrooms, cleaned, stems removed and sliced
  • 3/4 cup red bell pepper, cored, seeded and large diced
  • 1 cup grape tomatoes, cut in half
  • Salt and pepper
  • 10 ounces Montebello Torchiette, Strozzapreti or Penne Rigate
  • 1 1/2 cups cooked and diced chicken
  • 1 jar Basil Alfredo Sauce
  • 1/4 cup scallions (white and green parts), minced
  • 4 pieces of bacon, cooked and crumbled
  • 1 1/2 cup mozzarella cheese, shredded and divided
  • 1/4 cup fresh herbs (such as parsley and basil), chopped

Directions

  1.  Preheat oven to 375°F. Grease a 9 x 13-inch or 3-quart baking dish.
  2.  Heat oil in a large skillet. Sauté mushrooms and bell peppers. When slightly soft add tomatoes and sauté several more minutes. Season to taste with salt and pepper.
  3.  Cook pasta according to package directions until not quite al dente. Drain.
  4.  Combine vegetables, pasta, chicken Basil Alfredo Sauce, scallions, bacon and 1 cup mozzarella and mix.
  5.  Place pasta mixture in prepared baking dish. Sprinkle remaining mozzarella cheese on top. Bake for 30 minutes or until the cheese bubbles. Sprinkle fresh herbs over the top and serve.