Tuesday, October 4, 2011

Baked Chicken Alfredo

I haven't posted in a while, over a month to be exact.  I promise, there is a good reason for this.  You see, there was this guy, a prince charming of sorts and he convinced me to marry him.  Being the type of woman that I am, I spent time fretting over details, tying up last minute ideas, and worrying over every possible thing imaginable. I did not spend much time cooking.  Terrible idea.  While I enjoyed the break from the dishes, I never enjoy a break from making a homemade meal.  We ate at lots of wonderful, delicious restaurants.  I did NO dishes. Yet, with all these delicious, care-free meals I still wanted to get back to normal.  Back to cooking.

On September 17th at 6:00 pm, I married my prince charming and continued on the journey to my happily ever after.  It was a beautiful day with LOTS of wonderful food and great times spent with family and friends.  It is a day that will forever remain bittersweet to me, a day that is precious, a day when I married the man who forever changed my life.

We've been back home for a little over a week now, and I wasted no time getting back into the kitchen...with new gadgets, no less.    So here is my apology for being gone so long.  I made you one of my family favorites, Baked Chicken Alfredo.  I hope you forgive me.


What you'll need:

1 lb Penne Pasta (cooked and drained)
3 boneless skinless chicken breasts
2 tablespoons Butter
1 tablespoon Lawry's Garlic Salt
1 tablespoon Lawry's Lemon Pepper
1 cup Shredded Parmesan Cheese
1 16 oz jar Alfredo Sauce
2 cups Italian Shredded Cheese Blend (or your favorite shredded cheese blend

Preheat oven to 350°.  Spray 9x13 glass dish or 2.75 quart casserole dish with non-stick cooking spray.

1.  Cook pasta according to package directions.  Drain and set aside.

2.  Over medium heat, melt 2 tablespoons butter.  Add chicken breasts and sprinkle with Garlic Salt and Lemon Pepper.  Cook for 5-8 minutes on each side or until chicken is no longer pink and juices run clear.  Remove from pan and cut into cubes.

3.  In 13x9 inch dish or casserole dish, combine pasta,diced chicken and alfredo sauce.  Sprinkle with 1 cup shredded parmesan cheese and mix it up.  ( If you're really daring, pour the juices left in the chicken pan into the mix.  Trust me, it was a good decision.)

4.  Top mixture with 2 cups Shredded Italian cheese blend.

Bake in oven at 350° about 30 minutes or until hot and bubbly and the cheese begins to brown.


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