Alfredo diLello is credited with creating Alfredo sauce in1920. This easy-to make-sauce is wonderful to place on top of your favorite pasta. Paired with grilled chicken or shrimp, it becomes a great meal for the family. Email me at brencook4u@aol.com with your thoughts.
CHICKEN ALFREDO BAKE
Ingredients:
1 (16 oz.) package of penne pasta
2 (10 oz.) containers Alfredo sauce
1 (8 oz.) container of sour cream
1 (15 oz.) ricotta cheese
2 garlic cloves, minced
3 cups cooked chicken, chopped (I like it blackened)
2 large eggs, slightly beaten
1/4 cup grated Parmesan cheese
1/4 tsp. crushed cayenne red pepper
1/4 cup fresh parsley
2 cups mozzarella cheese
INSTRUCTIONS:
- Preheat oven to 350 degrees. Lightly spray 9×13-inch baking pan with cooking spray.
- Prepare pasta according to directions on package. Drain and set aside.
- Stir together all ingredients except mozzarella cheese.
- Spread mixture into prepared pan. Sprinkle with mozzarella cheese.
- Bake uncovered for 30 minutes. Serve warm.