2 cups shredded, cooked chicken (about 2 small chicken breasts)
1 batch alfredo sauce (see below)
1 1/2 cups shredded part-skim mozzarella cheese
toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley
ALFREDO SAUCE INGREDIENTS:
1 tablespoon olive oil or butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup chicken or vegetable stock
1 cup low-fat milk
3/4 cup freshly-grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS:
Preheat oven to 375°F. Mist a 9 x 13-inch baking dish with cooking spray; set aside.
Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
Pour half of the pasta into the prepared baking dish....More
