8 oz. penne or bow tie pasta
1 recipe guiltless alfredo sauce
2 chicken breasts, cooked, seasoned with salt and pepper and chopped
6 oz. bacon
1 (14 oz.) jar marinated artichoke hearts, drained and chopped
1/2 C. chopped green onions
1 C. shredded mozzarella cheese, divided
salt and pepper to taste
Preheat oven to 350°F.
Prepare pasta according to package directions (and add 1/2 tbsp. salt in while the water is heating). While pasta is cooking, prepare the guiltless alfredo sauce. When pasta is done, drain and add the sauce to the pasta in the cooking pot (make sure it is removed from the heat). Add the chicken, bacon, artichokes, green onions, and half the mozzarella cheese. Toss together. Season to taste. Transfer the mixture to an 8x8 inch baking dish and sprinkle with the remaining cheese. Cover with aluminium foil and bake for 20 minutes or until heated through and cheese is bubbly.
Guiltless Alfredo Sauce
2 C. low-fat milk
1/3 C. (3 oz.) low-fat cream cheese
2 Tbsp. flour
1 tsp. kosher salt
1 Tbsp. butter
3 garlic cloves
1 C. freshly grated Parmesan cheese
In a blender, blend the milk, cream cheese, flour, and salt until smooth. Set aside. In a large, nonstick saucepan, melt butter on medium high heat and add the cloves of garlic. Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning. Add the milk mixture to the pan. stir constantly for 3-4 minutes or until it just comes to a simmer. keep stirring and let it cook for a few more minutes or until the sauce thickens, about 6-7 minutes. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan. Allow the sauce to stand for at least 10 minutes before using. It will continue to thicken upon standing. Serve immediately. Refrigerate leftovers for up to 5 days. The sauce will become very thick once refrigerated. To use it, reheat the sauce and add a little milk until the desired consistency is reached.
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