tuscan baked chicken alfredo rustica

Name: Tuscan Baked Chicken Alfredo Rustica
Prep time: 35 min
Cook time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: ## PASTA INGREDIENTS; 16 ounce(s) penne or bow tie pasta; - alfredo sauce (see recipe below); 4 - chicken breasts or chopped up rotisserie chicken; 8 ounce(s) bacon or prosciutto cooked and chopped; 20 ounce(s) marinated artichokes drained and chopped; 1/4 cup(s) onions diced and lightly pan sauteed; 2 cup(s) shredded mozzarella cheese, divided; - salt & pepper to taste; - add a package of frozens peas thawed if you'd like; ## ALFREDO SAUCE; 4 cup(s) milk; 8 ounce(s) cream cheese; 4 tablespoon(s) flour; 1 teaspoon(s) salt; 2 tablespoon(s) butter; 4 clove(s) of garlic; 2 cup(s) parmesan cheese

(3 RATINGS)

685 Pinches 3 Photos

Annamaria Settanni McDonald

Brooklyn, OH

Updated on Nov 1, 2010

This is so yummy and my husband's favorite. Although I did use bow tie pasta, I like to change it up and use penne and about 1 small package of frozen peas thawed.

Rate

prep time 35 Min

cook time 45 Min

method ---

yield 4-6 people

Ingredients

PASTA INGREDIENTS
16 ounces penne or bow tie pasta
- alfredo sauce (see recipe below)
4 - chicken breasts or chopped up rotisserie chicken
8 ounces bacon or prosciutto cooked and chopped
20 ounces marinated artichokes drained and chopped
1/4 cup onions diced and lightly pan sauteed
2 cups shredded mozzarella cheese, divided
- salt & pepper to taste
- add a package of frozens peas thawed if you'd like
ALFREDO SAUCE
4 cups milk
8 ounces cream cheese
4 tablespoons flour
1 teaspoon salt
2 tablespoons butter
4 cloves of garlic
2 cups parmesan cheese

How To Make tuscan baked chicken alfredo rustica

Step 1

Pasta: Preheat oven to 350. Prepare pasta according to package directions. While pasta is cooking, prepare Alfredo Sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, onions, and 1 c. mozzarella. Season to taste. Transfer mixture to an 2-4 quart baking dish and sprinkle with remaining 1 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 30 minutes or until heated through and cheese is bubbly.

Step 2

Alfredo Sauce: Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. It should be nice and bubbly. Keep stirring and let it cook for a few minutes more. It should be much thicker now. When it’s nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
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