I though that this dish was going to be a bit harder than it actually was. I didn't know making alfredo sauce was going to be so simple. This dish was really good, and is definitely a keeper!
Ingredients for the Dish:
12 oz of Ziti
2 cups Shredded, Cooked, Chicken
1 1/2 cups Shredded Mozzarella
Shredded Parmesan or Parsley (Optional)
1 Batch of Alfredo Sauce
Ingredients for the Alfredo Sauce:
1 tbsp Olive Oil
4 Cloves Garlic, Minced
3 tbsp Flour
1 cup Chicken Broth
1 cup Low-Fat Milk
3/4 cup Freshly Grated Parmesan
1/2 tsp Salt
1/4 tsp Black Pepper
Directions for the Sauce:
Heat the olive oil in a large saute pan on meduim high.
Add the Garlic and saute it for 1 minute.
Sprinkle in the flour, stir to combine, and cook for another minute.
Slowly add the chicken broth. Whisk until smooth.
Whisk in the milk, and bring to a simmer.
Let cook for another minute.
Stir in the parmesan cheese, salt, and pepper. Stir until the cheese is melted. (For some reason, I do not have a picture of this. Sorry.)
Remove from heat and set aside for the pasta.
Directions for the Pasta Dish:
Preheat your oven to 375 degrees.
Cook the pasta.
Add the chicken and alfredo sauce.
Toss until combined.
Pour half of the pasta into a 9x13 inch pan, sprinkle 1 cup of shredded cheese.
Then top off with the rest of the pasta.
Sprinkle with the remaining cheese and bake for 20-25 minutes.