Tuesday, February 4, 2014

Baked Chicken Alfredo with Whole Grain Pasta

Baked Chicken Alfredo with Whole Grain Pasta

Baked Chicken Alfredo with Whole Grain Pasta

I cheated on this somewhat...I used frozen chicken breasts from HEB - Precooked.  But geez they are really surprisingly good.  Its hard to cook chicken breast and not dry it out, or at least I haven't figured it out.  I used whole grain Angle Hair Pasta for this Baked Alfredo dish with a mix of medium cheddar and American cheese on top.  This is a quick meal that isn't super filling.

I've been been on a 3 year Asian binge (food of course) and now I seem to be moving on to Italian.  We'll see how long it lasts. 

OK so here we go, this is how I made my Baked Chicken Alfredo with Whole Grain Pasta!

Ingredients:

 2 Cups Whole Grain Angle Hair Pasta (or your choice) cooked 
2 Chicken breasts - Precooked - Yea I'm cutting to the chase here
3/4 Cup heavy cream
1 Tbl Spn butter
salt and pepper to taste
Red Bell Pepper
Dash Nutmeg
Dash Italian Seasoning

Instructions for Baked Chicken Alfredo:

So, the pasta is ready right?  Set it aside.  Slice the chicken in thin slices like you would find in a restaurant.  For the Alfredo Sauce, heat a small skillet on medium high heat.  Place butter in the skillet and let it melt. Add the heavy cream once the butter is melted.  Turn down the heat to medium low and let it slowly come to a boil stirring frequently.  Add salt and pepper and continue to stir.  Give it a taste and adjust the salt and pepper accordingly.  Add the Italian seasoning and Nutmeg.  Stir. Let simmer for 2 or 3 more minutes.  





Add the pasta to an oven proof pan or skillet.  Pour the Alfredo sauce over the cooked pasta and mix well.  Place the chicken on top.  Sprinkle the cheese over the chicken.  Add the Bell Pepper.  Bake on 350 for about 7 to 10 minutes or until the cheese is completely melted and your mouth starts watering.  MINE IS NOW!  
Enjoy your Baked Chicken Alfredo with Whole Grain Pasta!