CHICKEN ALFREDO BAKED ZITI #HEALTHYFOOD #CHICKEN

This Chicken Alfredo Baked Ziti formula is made with a helped up alfredo sauce, it's anything but difficult to modify with additional veggies and seasonings, and it is generally so encouraging and tasty.

This season, when everybody is by all accounts needing warm pasta meals around the table on cold winter evenings, this chicken alfredo prepared ziti formula consistently becomes a web sensation here on the blog. What's more, this season, when I make a bunch for myself, I'm constantly reminded how phenomenal this Italian goulash will consistently be. That is to say, rich alfredo sauce, exquisite chicken, generous pasta, two flavorful sorts of melty cheddar — what's not to cherish?! There's a motivation behind why this one will consistently be a work of art.

So, while this formula as of now includes my helped up alfredo sauce formula, there are a wide range of different ways you can make this solace sustenance somewhat more beneficial on the off chance that you'd like. From subbing in entire wheat pasta (this one is my go-to), to including your selection of veggies (we're very inclined toward broccoli in our home), to making everything without gluten in the event that you'd like (simple to do with a couple of basic changes), choices to tweak this goulash flourish. Furthermore, reward, it tends to be prepared to serve a major group in under 45 minutes.

INGREDIENTS:

CHICKEN BAKED ZITI INGREDIENTS:

• 12 ounces uncooked ziti (or any pasta shape)
• 2 cups shredded, cooked chicken (about 2 small chicken breasts)
• 1 batch alfredo sauce (see below)
• 1 1/2 cups shredded part-skim mozzarella cheese
• toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley

ALFREDO SAUCE INGREDIENTS:

• 1 tablespoon olive oil or butter
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup chicken or vegetable stock
• 1 cup low-fat milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

INSTRUCTIONS:

TO MAKE THE CHICKEN BAKED ZITI:

1. Preheat oven to 375°F.  Mist a 9 x 13-inch baking dish with cooking spray; set aside.
2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
3. Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

TO MAKE THE ALFREDO SAUCE:

1. Heat olive oil in a large sauce pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

For more detail :http://bit.ly/2Mn8OzT

Share this post