Chicken Alfredo Baked Ziti

(Courtesy of gimmesomeoven.com)

Ingredients:

12 oz. ziti

2 c. shredded, cooked chicken (about 2 small chicken breasts)

1 batch alfredo sauce (below)

1 1/2 c. shredded mozzarella cheese 

Shredded Parmesan cheese, optional

Fresh parsley, chopped, optional

Directions:

Preheat oven to 375 degrees.

Cook the pasta al dente in a large stockpot of well-salted boiling water, according to package directions.  Drain.  Return pasta to the stockpot and add chicken and alfredo sauce.  Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11x7 or 9x13 baking dish.  Sprinkle evenly with 1 c. cheese.  Layer the remaining half of the pasta evenly on top.  Sprinkle evenly with the remaining 1/2 c. cheese.

Bake for 20-25 minutes or until cheese is melted and just barely starts to turn golden.  Remove and serve immediately, sprinkled with additional toppings if desired.

ALFREDO SAUCE

1 Tbsp. olive oil

4 cloves garlic, minced

3 Tbsp. flour

1 c. chicken broth

1 c. low-fat milk

3/4 c. freshly-grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. black pepper

Directions: 

Heat olive oil in a large saute pan over medium-high heat.  Add garlic and saute one minute, stirring occasionally, until fragrant.  Sprinkle with flour, and stir to combine.  Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth.  Whisk in milk, and bring the mixture to a simmer.  Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese is melted.  Remove from heat and set aside.

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