Thursday, April 7, 2016

Chicken Alfredo

The aroma of garlic and a creamy Parmesan sauce top noodles and chicken in this tasty casserole.  Winter hasn't made it's departure so comfort food was needed to battle the bitter wind and chilly temperatures and what better way than with a cheesy baked pasta dish.




Chicken Alfredo

2 chicken breasts, cooked and shredded
8 oz of your favorite pasta, I used Pasta Artigianale
1 tbsp extra virgin olive oil
1 clove garlic, minced
3 tbsp flour
1 cup milk
1 cup low-sodium chicken broth
1 cup Parmesan cheese
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp parsley


In a medium saucepan, heat olive oil.  Cook the minced garlic in the olive oil for 1-2 minutes.  Stir in 1/4 cup of the milk and whisk in the flour.  Allow to cook for a couple minutes before whisked in the remainder of the milk and broth.  Cook until it thickens and add in seasonings and Parmesan cheese.  Toss in pasta and chicken and pour into a greased casserole.  Top with 1 cup of shredded mozzarella cheese and bake for 30 minutes at 325°.