JARRED ALFREDO SAUCE RECIPES RECIPES

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LIGHTENED-UP CHICKEN-ALFREDO BAKED PENNE RECIPE ...



Lightened-Up Chicken-Alfredo Baked Penne Recipe ... image

You love our famous Chicken-Alfredo Baked Penne, and now we’ve made an equally delicious casserole that is inspired by the original, but cuts the calories (45 percent per serving!) for those times you want a creamy, cozy casserole without all the guilt. A scratch Alfredo sauce made with Neufchâtel cheese, a punch of broccoli and chopped chicken help lighten up this dish without sacrificing any flavor. Plus, we added a panko bread crumb topping for extra crunch!

Provided by Pillsbury Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 13

8 oz uncooked penne pasta (about 2 1/3 cups)
1 cup Progresso™ Panko Italian style crispy bread crumbs (from 8-oz box)
1 tablespoon olive oil
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup half-and-half
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), cubed
3/4 cup grated Parmesan cheese
2 cups chopped cooked chicken
1 package (12.6 oz) frozen broccoli florets, thawed
1 1/2 cups shredded mozzarella cheese (6 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Cook pasta as directed on box; drain. In small bowl, mix bread crumbs and olive oil; set aside.
  • Meanwhile, in 2-quart saucepan, heat broth, half-and-half, garlic powder, salt and pepper over medium-high heat 2 to 3 minutes, or until mixture is hot and starting to bubble around edges. Add cream cheese; beat constantly with whisk 2 to 3 minutes or until cheese is melted. Remove from heat; add Parmesan cheese, beating until no lumps remain.
  • In large bowl, mix cooked pasta, chicken, thawed broccoli, 1 cup of the mozzarella cheese and the sauce mixture. Carefully stir until well mixed; transfer mixture into baking dish. Sprinkle with remaining 1/2 cup mozzarella cheese; top with bread crumb mixture.
  • Bake 30 to 35 minutes or until heated through and bubbling around edges. Let stand 10 minutes before serving.

Nutrition Facts : Calories 460 , CarbohydrateContent 40 g, CholesterolContent 75 mg, FatContent 1 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 3 g, TransFatContent 1/2 g

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From allrecipes.com
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Nov 06, 2016 · Look for jarred sun-dried tomatoes pack in oil. Go ahead and puree the whole jar in the blender, you’ll only use 1/4 cup of the puree for this recipe, so save the rest of it in the fridge. Spread it on sandwiches, whisk it into salad dressings, or stir it into your next batch of spaghetti sauce…
From girlgonegourmet.com
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