Friday, August 13, 2010

Green Chili Chicken Pasta

This was an easy meal to put together. I boiled 3 chicken breasts for 20 minutes and then shredded them for this recipe. We really liked this. I used bowtie pasta, since that was what I had on hand.

Green Chili Chicken Pasta
adapted from

1 (16 ounce) package rigatoni noodles, cooked, drained
2 (16 ounce) jars Alfredo sauce
1 pound chicken breasts, cooked, shredded
2 (4 ounce) cans diced green chilies
2 cups shredded mozzarella cheese

Preheat oven to 400 degrees. In 4 quart baking dish, arrange rigatoni noodles. Pour 1jar Alfredo sauce over top. Arrange chicken over sauce. Pour remaining Alfredo sauce over chicken. Sprinkle chilies over Alfredo sauce. Sprinkle cheese over top. Bake 35 to 40 minutes or until cheese is melted and lightly golden brown. Makes 8 servings.

***Beth's notes: We added 2 cloves of garlic, minced. We mixed all the ingredients together in a bowl, except for the cheese. Put it in a 9 x 13 pan or equivalent and topped with cheese.

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