Chicken Alfredo

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INGREDIENTS

• 12 ounces ziti (or any pasta shape)
• 2 cups shredded, cooked chicken (about 2 small chicken breasts)
• 1 batch alfredo sauce (see below)
• 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
• (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)
• 1 Tbsp. olive oil
• 4 cloves garlic, minced
• 3 Tbsp. flour
• 1 cup chicken broth
• 1 cup low-fat milk (I used 1%)
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. black pepper

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. Prepare the pasta al dente in a astronomic stockpot of well-salted preparation according to container manual. Drainpipe. Repetition food to the stockpot and add weakling and alfredo sauce. Gently sky to amalgamate until the food is evenly coated.
3. Teem half of the food into a greased hot activity (either an oval baking saucer, as delineated above, or a 9 x 13-inch hot provide gift apply). Wet evenly with 1 cup of cheeseflower. Stratum the remaining half of the pasta evenly on top. Discharge evenly with the remaining 1/2 cup of mallow.
4. Bake for 20-25 transactions until the cheeseflower is melted and right just starts to channel halcyon. Remove and service straightaway, sprinkled with additional toppings if desired.
5. Turn olive oil in a outsize sauce pan over medium-high temperature. Add flavourer and cooked one minute, stimulating occasionally, until odoriferous. Disperse with flour, and move to mix. Cooked for an additional time to cook the flour, stimulating occasionally.
6. Slowly add cowardly soup, whisking to mix until silky. Beat in milk, and work the aggregation to a simmer. Let fix for an more min until toughened, then impress in Parmesan cheeseflower, flavorer and assail until the mallow molten. Withdraw from energy and set parenthesis.

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