Chicken Alfredo Penne Casserole
Chicken Alfredo Penne Casserole with moist chicken, hearty pasta, creamy sauce, and cheese baked into the ultimate pasta bake! Cheesy, tasty, and topped with a refreshing fresh tomato and basil, it's a guaranteed dinner favorite.
Ingredients
4 (4 ounces each) boneless, skinless chicken breasts
1/2 cup Italian salad dressing
2 medium Roma tomatoes
6 fresh basil leaves, chiffonaded
1 teaspoon olive oil
salt and pepper to taste
1 tablespoon canola oil
12 ounces uncooked penne pasta
1 cup Swiss Cheese or Monterey Jack, shredded
3/4 cup butter
6 cloves garlic, peeled and minced
3 cups heavy cream
1 1/2 cups grated Parmesan cheese
Instructions
In a small bowl, combine chicken and salad dressing. Marinate in the refrigerator for about 30 minutes.
Cut tomatoes and with a spoon, scoop out seeds and discard. Dice into very small pieces. In a bowl, combine tomatoes, basil and olive oil. Season with salt and pepper to taste. Toss to combine and set aside.
Brush a wide heavy bottomed pan with the canola oil and heat over medium heat. Add chicken breasts in a single layer and pan-grill for about 4 to 5 minutes on each side or until cooked through. Cut into slices and keep warm.
In a pot of salted boiling water, cook pasta 1 minute shy of package directions. Drain well.
In a medium saucepan over medium heat, add butter. When butter begins to melt, add garlic and cook, stirring, regularly, until limp and aromatic.
Add heavy cream and simmer for about 3 to 5 minutes or until heated.
Add Parmesan cheese, whisking vigorously until sauce is thickened. Season with salt and pepper to taste.
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