I Never Imagined My Dinner Would Turn Out So Amazing

Pasta is one of those ingredients that you can have a lot of fun with. It is important to keep in mind the surface of the pasta to help gauge how much sauce you are going to need. But you can easily swap out curtly twists for Penne Pasta. I love that you can also use ones that are gluten free. Always great to have options!

The other day I even used the pasta that is made with vegetables. I figured I might as well get as many veggies in my families diet as I can. Even if it means I have to sneak it in!

CHICKEN ALFREDO CASSEROLE

Ingredients

• 1 – 12 oz package Penne pasta,
• 3 – boneless, skinless chicken breasts (marinated in Italian Dressing if desired)
• vegetable oil
• ¼ tsp. thyme
• ¼ tsp. poultry seasoning
• salt and pepper to taste
• 2 TB olive oil
• 1 stick butter
• 2 tsp minced garlic
• 4 TB flour
• 3 cups half and half
• 3 cups milk
• 3 cups Kraft Italian Five Cheese Blend w/cream cheese, divided
•       Italian Seasoning, garnish

 

Directions

1. If time allows, always try to marinate your chicken. Throw them in a bag of italian dressing and let sit overnight or even a few hours will help your chicken to be tender and full of flavor.
2. Cook pasta as directed. Drain and set aside.
3. While pasta is cooking, heat 1 – 2 TB of oil in a skillet on medium heat.
4. Slice your marinated chicken in half so they are thinner pieces.
5. In a bowl mix salt, pepper, thyme and poultry seasoning and rub it on all sides of your chicken breasts.
6. Add chicken to hot oil and cook on both sides until done (about 15-20 minutes). Remove to a plate to let cool.
7. While chicken is cooling, preheat your oven to 350 and start on your sauce. In a separate large skillet melt the butter; add garlic and cook for 1 – 2 minutes.
8. Using a wire whisk, mix in flour and stir until bubbly.
9.  Mix in half & half and milk, stir to combine. Bring to a boil and then reduce to low heat and simmer for 5 minutes.
10. With your whisk, mix in 1½ cup of cheese. Cook an additional 5 minutes until sauce starts to thicken. Remove sauce from heat.
11. Preheat oven to 350.
12. Cut your cooked chicken into bite size pieces and add to a large bowl.
13.  Add the pasta to your bowl and then the sauce.
14.  Mix everything to combine.
15. Spray a 9×13 baking pan with non stick spray.
16. Add the pasta mixture to the pan and sprinkle with an additional 1½ cup of cheese.
17. Sprinkle with pepper and bake for 30 minutes or until bubbly and golden brown.

Quick Tip: Make the sauce ahead of time and keep in refridge up to three days until ready to use.

Recipe and image courtesy of Kristyn of Lil’Luna.