Prep time: 1o mins Cook time: 30 mins
For the Chicken Baked Ziti:
12 ounces uncooked ziti
2 cups shredded, cooked chicken (2 small chicken breasts)
1 batch Alfredo sauce (recipe below)
1 1/2 cups shredded part-skim mozzarella cheese
Choice of Toppings: Freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley
For the Alfredo Sauce:
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
Preheat oven to 375°F then coat a baking dish with cooking spray and set aside.
Cook the pasta al dente to package instructions. Drain and put the pasta to the stockpot and add chicken and alfredo sauce. Combine it until the pasta is evenly coated.
Put the half of the pasta into the prepared baking dish. Sprinkle evenly with a cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
Bake for 20-25 minutes until the cheese is melted and starts to turn golden. Remove from the oven and serve immediately. Sprinkled with additional toppings if desired.
For the Alfredo Sauce: Heat olive oil in a sauce pan over medium heat fire. Add garlic and saute a minute, stir occasionally. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour.
Gradually add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to simmer. Let it cook for an additional minute until the sauce is thickened, stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.