Chicken "Divine"Submitted by: WESLEYSBRIDE
IntroductionFrom a cookbook my husband gave me, I just changed the pasta to whole wheat and the milk to non-fat. Also the Francesco Rinaldi Alfredo sauce was the lowest calorie brand of alfredo sauce at my local grocery store. From a cookbook my husband gave me, I just changed the pasta to whole wheat and the milk to non-fat. Also the Francesco Rinaldi Alfredo sauce was the lowest calorie brand of alfredo sauce at my local grocery store.
2 10 oz packages of broccoli florets, thawed
2 tsp. Olive Oil
1 medium yellow onion, chopped
2 tsp. fresh thyme or 1/4 tsp dried Thyme
1/4 tsp. salt
Pepper (to taste)
1/2 cup dry white wine
1 16 oz jar of Alfredo Sauce
2 cups (4 oz.) grated smoked Gouda cheese or Edam cheese
1/2 cup Milk
4 cups (cooked) Penne, or macaroni (3 cups dried)
2 cups shredded roast chicken (purchased)
1/4 cup Italian style bread crumbs
Paprika for sprinkling
Cook Pasta according to directions.
Heat Olive oil in a medium sauce pan over medium heat. Add onion, salt, and pepper. Cook until the onion is tender (about 5 minutes.) Add the wine and increase heat to high and cook until all the liquid is evaporated. (about 2-3 minutes) Remove from heat. Stir in Alfredo sauce, 1/2 cup of the cheese, and milk. Then combine with pasta, thawed broccoli and chicken. Mix thoroughly. Transfer to a caserol dish. Top with remaining cheese and then breadcrumbs. Sprinkle with paprika.
Cover with aluminum foil and bake for 30 minutes. Remove aluminum foil and bake for an additional 10 to 15 minutes until golden brown.
With about 1 cup servings this seems to feed about 10 (or 5 people who want seconds!)
** This comes together quite easily but can be put together a day in advance stored in the fridge and then baked when needed to save time on a weeknight.**
Number of Servings: 10
Recipe submitted by SparkPeople user WESLEYSBRIDE.