Since I’ve freed up at work for the most part until January, I’ve decided to start to see if I can get into a good habit of making food on Sundays so that I will have dinners or lunches for the rest of the week. For the longest time I’ve been eating out, so trying to make food in and eat healthier – also because it’s a little cheaper. Being able to make food at home is great as well. I finally decided on a dish on Saturday evening, bought the groceries, and made it Sunday afternoon.
Made the recipe with chicken and broccoli because I thought I needed some vegetables. I didn’t make the alfredo sauce suggested in the recipe as I was being lazy, but using canned sauce wasn’t bad either. Though I do wish I added some more salt, pepper and maybe some garlic powder to the recipe so it was slightly more flavorful. I’ll just have to add it when I reheat the leftovers. I also made the recipe in a 8×8 pan because I wanted a good amount for food since I’m by myself eating this all – don’t want that many leftovers.
(adapted from here)
about 6 ounces penne (about 2 cups if you’re measuring)
1 small chicken breast, cooked and shredded
1 head of broccoli (steamed)
1 cup of alfredo sauce
3/4 cup of shredded mozzarella cheese
1. Preheat oven to 375 degrees F.
2. Cook the pasta al dente in a large pot according to instructions. Drain.
3. Return the pasta to pot; add the chicken, broccoli, and alfredo sauce. Gently toss to combine until the pasta is coated.
4. Pour half of the pasta into a greased 8×8-inch baking dish (about a layer in the dish). Sprinkle with cheese – just kind of did an even layer on top. Repeat with another layer of your pasta (the rest of it) and cheese.
5. Bake for about 20 minutes until the cheese is melted and starting to turn golden. Serve immediately, and enjoy!