Tuscany cuisine is noted for its simplicity. Bread, cheese, legumes, vegetables, mushrooms and fresh fruits are central ingredients. The regional olive oil is made up of Moraiolo, Leccino, and Frantoiano olives. This pasta dish, recently bastardized by Pizza Hut, is easy to prepare, hearty and satisfying.
226 g (8 oz) rotini noodles 170 g (6 oz) mozzarella (aside for
For Alfredo Sauce:
1 T butter 2 C milk
226 g (8 oz) cream cheese 170 g (6 oz) mozzarella
2 cloves garlic 2 T parmesan
1/8 t pepper 1-2 C cooked, cubed chicken breast
1 fresh bread slice, processed to crumbs sprinkle of garlic salt
1 t butter
Preheat the oven to 190°C (375°F). Spray a 20 x 20 cm (8 x 8”) or 22 x 22 cm (9 x 9”) pan with cooking spray.
Cook the pasta per package directions.
To make the Alfredo Sauce, melt butter in a saucepan over medium low heat. Stir in the cream cheese and stir until it is creamy and smooth, then add the garlic and pepper. Stir in the milk and stir again to a creamy consistency. Slowly, add the mozzarella and stir until it is melted and sprinkle in the Parmesan and stir in the chicken.
To make the topping, melt butter in a skillet and blend in the bread crumbs. Stir until mildly coated. Sprinkle with garlic salt.
Spread one-third of the chicken mixture into the casserole and top with the rotini. Sprinkle a third of the reserved mozzarella and some Parmesan. Repeat layer. Spread the last of the chicken mixture on top, sprinkle with the remaining mozzarella, sprinkle with Parmesan and top with the buttered bread crumbs. Bake for about 20-30 minutes.
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