Chicken Pasta Bake with Tomato Cream

  • Cooked, chopped chicken (can use a roasted chicken from the grocery store)
  • 1 box of pasta (penne, shells, or rigatoni)
  • 1 packet of alfredo sauce mix  (prepared according to package directions)
  • 1 cup spagetti sauce (Ragu Robusto Sweet Italian Sausage and Cheese is my family’s fav)
  • half of a small container of ricotta cheese
  • 1 cup of shredded mozzarella cheese
  • tablespoon of sugar or splenda
  • salt,pepper and parmesean cheese.

OPTIONAL – can of sliced mushrooms, peas, or any other veggies you might have on hand

  1. Cook and Chop the Chicken, boil the pasta in salted water
  2. prepare the alfredo sauce. Once thickened stir in the tomato sauce and splenda or sugar
  3. In a large bowl, mix chicken, pasta, ricotta cheese, half of the mozzarella and season with salt pepper and parm cheese
  4. top with sauce and mix well
  5. transfer into an 8X8 pan and sprinkle the top with remaining mozzarella, bake at 350 until cheese is brown and bubbly

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