With my garden actually growing this year...this recipe is perfect for using up my zucchini, squash, and basil. It's also a good "getting rid of things in the pantry" recipe. AND it makes a lot so there is always left overs for J to take to work the next day. My kind of recipe!
You will need:
1 jar of Alfredo sauce
1/2 jar of pesto (or you can make your own)
1 box of penne pasta
2 cups cooked and shredded chicken
some chopped roasted tomatoes (use as much or little as you like...I love them so I use the whole jar)
1 can of artichokes chopped
2 chopped zucchini or squash (whatever is on sale or you have!)
1 can of mushrooms
1 bag of mozzarella or Italian cheese blend
1 tablespoon garlic
Some bread crumbs
1-2 teaspoons Olive oil
a few basil leaves..or some rosemary would work too
What to do:
Preheat over to 375. Spray your favorite casserole dish (the larger one would work better here)
Cook pasta in salted water. Once pasta is cooked, drain and return to pot. Add alfredo sauce, pesto, your cooked chicken, chopped roasted tomatoes, chopped squash/zucchini, garlic, drained artichokes, drained mushrooms, and 1 cup of your cheese.
Stir all of this together in the big pot then transfer to your casserole dish. Top with remaining cheese, sprinking breadcrumbs over the pasta, and drizzle olive oil over it.
Cook this uncovered for 30 min. When done chop up some basil and sprinkle over your dish...DON'T PUT THE BASIL ON BEFORE COOKING. Fresh herbs are horrible nasty when they get burnt.
Enjoy with some vino!
On a side note...my garden!