Kids love pasta dishes. This isn’t the typical alfredo sauce recipe most Italian’s use. But, it’s my charges’ favorite dish. To make the recipe even quicker slice pre-cooked rotisserie chicken from the grocery store or use left over cooked chicken instead of cooking chicken breast.
You Will Need:
Box of penne pasta (8 ounces)
1 cup milk
2 tablespoons flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
1/2 cup fresh grated Parmesan cheese
2 cups cooked chicken breast, sliced
salt, pepper, Italian seasonings to taste
What to Do:
1. Preheat oven to 350 F degrees. Bring a large pot of lightly salted water to a boil. Cook pasta in the water for 8 to 10 minutes or until al dente. Drain. Set pasta aside.
2. While pasta cooks slice chicken breast into slices. Spray a 10-inch skillet with vegetable oil or olive oil cooking spray and over medium-high heat cook the chicken breast until no pink on any slice.
3. In a food processor blend the milk, flour, cottage cheese, garlic powder, onion, seasonings, and Parmesan cheese until smooth.
4. Spray a baking dish with vegetable or olive oil spray. Mix the cooked chicken, pasta, and cheese mixture together and add to the baking dish. I like to sprinkle extra Parmesan cheese and seasonings on top of the baking dish. Bake in 350 F degree oven until brown and golden. (About 45 minutes, can take 30-60 minutes so watch until desired golden brown).
Recipe adapted from allrecipes.com
Photo by Stephanie Felzenberg