Ingredients
12ozziti pastauncooked (or any pasta shape)
2cupsshredded cooked chicken, (about 2 small chicken breasts)
1 ½cups mozzarella cheeseshredded, part-skim
basilfresh, finely chopped
1tbspolive oil(or butter)
4clovesgarlicminced
3tbspall-purpose flour
1cupchicken stock(or vegetable stock)
1cuplow-fat milk
¾cupParmesan cheesefreshly-grated
½tspsalt
¼tspblack pepper
Preparation
Mist a 9×13-inch baking dish with cooking spray; set aside.
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.
Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1 cup of mozzarella.
Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1 ½ cup of mozzarella.
Bake for 20 to 25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.
Heat olive oil in a large sauce pan over medium-high heat.
Add garlic and sauté one minute, stirring occasionally, until fragrant.
Sprinkle with flour, and stir to combine.
Sauté for an additional minute to cook the flour, stirring occasionally.
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.
