3 cmultigrain penne pasta,uncooked
2(10 ounces) bags fresh baby spinach leaves
2 lbboneless,skinless chicken breasts,cut into bite-size pieces
2 tspdried basil leaves
3 croasted garlic alfredo sauce
1/2 cchopped carrots
1 cwhipped cream cheese
2 cshredded mozzarella cheese,divided
1/4 cgrated parmesan cheese
How to Make Chicken Alfredo Casserole
- Heat oven to 350 degrees.Cook pasta as directed on package,adding spinach to the boiling water for the 1 minutes.
- Meanwhile,heat a large nonstick skillet,sprayed with cooking spray on medium-high heat.
Add chicken and basil;cook 3 minutes or until chicken is no longer pink,stirring frequently.
Add alfredo sauce and carrots;bring to boil.
Reduce heat to low;simmer 3 minutes or until chicken is cooked through.
Stir in cream cheese spread until melted.
- Drain pasta and spinach;return to same saucepan.
Add chicken mixture;mix lightly.
Stir in 1/2 cup mozzerella cheese.
- Spoon into 8-inch square baking pan.
Bake 20 minutes or until heated through.
Sprinkle with remaining mozzerella cheese and the
Bake 3 minutes or until cheese is melted.