Alfredo Chicken Bake
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Made With Our
Directions
Item No.
321606
Item No.
M321604
Item No.
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
- Preheat oven to 375°F. Grease a 9 x 13-inch or 3-quart baking dish.
- 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.
- Cook pasta according to package directions until not quite al dente. Drain.
- Combine vegetables, pasta, chicken Basil Alfredo Sauce, scallions, bacon and 1 cup mozzarella and mix.
- 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.
