Creamy Pesto-Chicken Casserole
Ingrediënten
- 2 cups uncooked radiatore nuggets pasta (6 oz)
- ½ cup chopped drained roasted red bell peppers from 7-oz jar
- ⅓ cup basil pesto
- ¼ cup fat-free skim milk
- 1 container refrigerated reduced-fat Alfredo pasta sauce
- 2 packages 6 oz each refrigerated grilled chicken breast strips, chopped
- ¼ cup shredded Parmesan cheese 1 oz
Instructies
- Heat oven to 350°F.
- Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Cook pasta 9 minutes as directed on package.
- Drain; return to saucepan.
- Stir in all remaining ingredients except cheese.
- Spoon into baking dish.
- Cover with foil.
- Bake 35 minutes.
- Sprinkle with cheese before serving.
Notes / Tips / Wine Advice:
Quick Variation Although using the refrigerated chicken strips is convenient, you can also use 2½ cups of any cooked chicken.
Make it ahead
Go ahead and cook the pasta the night (or morning) before dinner as directed in step 2. Drain and rinse with cold water. Drizzle with 1 teaspoon olive oil, and refrigerate in a large food-storage plastic bag or container. You can assemble the casserole in 5 minutes!--------------------------------------------------------------------------------------------------
