Broccoli, Chicken, Tomato Alfredo Rigatoni Alfredo
Ingredients
- 411 gm Alfredo sauce, use your favorite or make your own
- 2 cups Onions, chopped
- 1-1/2 cups Fresh Mushrooms, chopped
- 24 oz Broccoli Florets
- 3 cloves garlic, minced
- 1-1/2 cup Grape Tomatoes, diced
- 1 pound cooked skinless boneless chicken breasts, I prefer grilled
- 1 oz Parmesan cheese, grated
- 1 oz Asiago cheese, grated
- 301 grams Ragatoni Pasta
- 2 oz Mozzarella cheese, grated (optional)
Instructions
- Preheat oven to 350
- Cook Rigatoni per directions in a large pot
- Spray a skillet with olive oil flavored cooking spray
- Place onions and mushrooms in prepared skillet and sauté until onions are soft and mushrooms have lost most of their water
- Pour onions and mushrooms into the pot that you cooked your pasta in
- Add the Alfredo sauce mixing well
- Add Asiago and Parmesan cheese mixing well until the cheese is melted
- Add chicken and mix well
- Add broccoli and mix well
- Add tomatoes and mix well
- Add pasta back into the pot and mix well
- Spray a deep casserole dish with olive oil cooking spray
- Pour pasta mixture into casserole dish
- Cover and bake at 350 degrees for 35-40 minutes
- Optional: Remove cover and sprinkle Mozzarella cheese on top and place under broiler until melted and slightly browned.
Tools
- Cutting board
- Knives
- Scale for weighing
- Measuring cup dry
- Large pot
- Skillet
- Casserole dish with cover
- Colander
- Large spoon