Baked Chicken & Penne with Alfredo Sauce

In order to use up some left-over roast chicken from yesterday, I cooked this easy peasy noodle dish for lunch today.  I prepared a low calorie Alfredo sauce by using the same quantity for both chicken broth and low-fat milk instead of only milk.  Firstly, I sautéed minced garlic before adding the flour, chicken broth and milk followed by shredded chicken (skinless) and canned mushrooms. There are two options in serving this dish.  Serve it immediately once the noodles are mixed with the hot Alfredo sauce. Alternatively, add noodle mixture to a casserole dish and bake in a hot oven for half an hour. Tastes delicious both ways and I think the kids would love it!

Ingredients (serves 4):

250 g Penne noodles

15 g grated parmesan cheese

Ingredients for Alfredo Sauce:

3 pips garlic, to be peeled and minced

2 tbsp olive oil

3 tbsp flour

250 ml chicken broth or instant stock

250 ml low-fat milk (1.5%)

50 g grated parmesan cheese

salt & pepper to taste

250 g shredded chicken (cooked)

1 glass (280 g) sliced mushrooms

Method:

Cook noodles according to packet instructions.

In a medium-size pot, heat olive oil over medium heat and sauté minced garlic until fragrant.  Add flour and mix well by using a whisk.  Then, add chicken broth followed by milk and grated parmesan cheese.  Season with salt and pepper before adding the mushrooms and shredded chicken.  Bring to a light simmer, remove from heat and set aside.

Once noodles are done, pass through a colander and return noodles to pot.  Add Alfredo sauce and mix thoroughly.

At this stage, you may serve the noodles immediately.

Alternatively, add half quantity of noodle mixture to a casserole (24 x 19 cm) and sprinkle some grated parmesan cheese on top.  Repeat procedure with the remaining noodle mixture and parmesan cheese.  Bake in a preheated fan oven at a temperature of 180° C for 25 to 30 minutes.

Serve while it is hot!

Bon Appetit!