Chicken Baked Ziti:

  • 12 ounces ziti (or any pasta shape)
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1 batch alfredo sauce
  • 1½ cups shredded mozzarella cheese
  • Optional toppings: additional shredded Parmesan cheese, chopped fresh parsley

Alfredo Sauce:

  • 1 tbsp. olive oil
  • 4 cloves garlic, minced
  • 3 tbsp. flour
  • 1 cup chicken broth
  • 1 cup low-fat milk
  • ¾ cup freshly-grated Parmesan cheese
  • ½ tsp. salt
  • ¼ 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 11×7-inch or 9×13-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 ½ 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 sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Sauté 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.
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