Saturday, February 16, 2013

3 Cheese Chicken Alfredo

Tonight concluded one week if new recipes! It was more of a feat than I anticipated it would be! Ha! Apparently, the cooking rut I was in was very deep!

I followed the recipe below exactly as written; but next time I will do some tweaking. I didn't like the taste of the ricotta, next I will do 1/2 cottage cheese and 1/2 ricotta to avoid that dry taste. I also will add more seasoning, like onion and basil? Maybe some sage and thyme as well. Also, as I made the recipe I realized I was cooking a lot so I divided it up into two 9x9 dishes and will freeze one for later.

Ingredient Checklist:

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese


•Prepare pasta according to package directions; drain and return to pot.
•Stir together all ingredients except mozzarella cheese.
•Spread mixture into a lightly greased 13- x 9-inch baking dish. •Sprinkle evenly with mozzarella cheese.
•Bake at 350° covered for 30 minutes or until bubbly.

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