Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6-8
INGREDIENTS:
Chicken Baked Ziti Ingredients:
12 oz ziti
(or any pasta shape)
2 cups shredded, cooked chicken
(about 2 small chicken breasts)
1 batch alfredo sauce (see below)
1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
Optional toppings: additional shredded Parmesan cheese, chopped fresh parsley
1 batch alfredo sauce (see below)
1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
Optional toppings: additional shredded Parmesan cheese, chopped fresh parsley
Alfredo Sauce Ingredients:
1 tbsp olive oil
4 cloves garlic, minced
3 tbsp flour
1 cup chicken broth
1 cup low-fat milk (I used 1%)
3/4 cup freshly-grated Parmesan
cheese
1/2 tsp salt
1/4 tsp black pepper
DIRECTIONS:
To Make The Chicken Baked Ziti:
Preheat oven to 375 degrees F. Cook
the pasta al dente in a large stockpot of well-salted boiling according to
package instructions. 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 9x13-inch baking dish. Sprinkle evenly with 1 cup of
cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly
with the remaining 1/2 cup of cheese.
Bake for 20-25 minutes until the
cheese is melted and just barely starts to turn golden. Remove and serve
immediately, sprinkled with additional toppings if desired.
To
Make The Alfredo Sauce:
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 melted. Remove from
heat and set aside.
