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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a recipe that utilizes rotisserie chicken from the grocery store deli, jars of prepared Alfredo sauce, canned mushrooms, and jarred chopped garlic. I used the classic Alfredo sauce so that I could add my own sauteed garlic and onion. It was quick and easy to prepare and outstanding in flavor. This recipe is a great template; add or subtract ingredients to your heart's desire. If you are not a purist cook, this is a keeper. If desired, add a cup or so of frozen peas or broccoli to the sauce prior to mixing with the pasta. Garlic bread and a tossed salad rounded out this meal that bowled my family over. I wouldn't hesitate to serve this to company. Ingredients:
8 ounces vermicelli, broken in half |
2 tablespoons butter or 2 tablespoons margarine |
1 onion, small, diced |
2 celery, large stalks, diced |
2 garlic cloves, finely chopped (or from a jar) |
8 ounces mushrooms, sliced, canned (stems and pieces are fine) |
2 (16 ounce) jars alfredo sauce, your favorite brand and flavor blend |
black pepper, fresh ground, to taste |
cayenne pepper, ground, to taste |
2 1/2 cups chicken, cooked, cut in bite-size pieces |
4 tablespoons parmesan cheese, grated |
Directions:
1. Prepare pasta per package directions and drain. Set aside.
2. Saute onion and celery in melted butter until soft.
3. Add mushrooms and garlic and continue to saute for a few minutes.
4. Add chicken and sautee with mushrooms and garlic for 2 minutes.
5. Stir in the 2 jars of alfredo sauce, heat through.
6. Add ground black pepper and cayenne to taste, mix well.
7. Place cooked and drained pasta in a 9x13x2 baking dish that has been sprayed with nonstick cooking spray.
8. Pour alfredo mixture over pasta.
9. Using 2 forks, blend the pasta and alfredo mixture well.
10. Sprinkle Parmesan cheese over casserole.
11. Bake at 350 degrees Fahrenheit for 20 minutes or until heated and cheese is melted.
12. Let dish set for 10 minutes before serving.
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