Alfredo Rotini with Chicken and Mushrooms
Serving Size / Yield
- 15 oz. ricotta cheese
- 2 eggs, beaten
- 2 C. mozzarella cheese, shredded
- 3 Tbs. minced fresh parsley
- 1/2 tsp. salt
- pinch black pepper
- 12 oz. Kamut Spirals, cooked and drained
- 28 oz. Alfredo sauce
- 1 lb. chicken tenderloins, cut into bite-size pieces
- olive oil
- garlic, chopped
- 8 oz. mini bella mushrooms, sliced
Preheat oven to 350 degrees. In a medium bowl, combine ricotta cheese, eggs, 1 C. mozzarella cheese, parsley, salt and pepper; stir to mix well.
Cut chicken tenderloins into bite-size pieces. Brown the chicken in a little butter and olive oil with some chopped garlic. Add sliced mushrooms and cook them down.
In another bowl, combine hot cooked pasta, Alfredo sauce, chicken and mushrooms. Layer half of pasta mixture in a 13 x 9-inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35-40 minutes or until bubbly. Uncover; top with remaining mozzarella cheese. Bake 5 minutes or until cheese melts.