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- 12 ounces ziti (or any pasta shape)
- 2 cups shredded, cooked chicken (about 2 small chicken breasts)
- 1 batch alfredo sauce (see below)
- 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
- (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)
- 1 Tbsp. olive oil
- 4 cloves garlic, minced
- 3 Tbsp. flour
- 1 cup chicken broth
- 1 cup low-fat milk (I used 1%)
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Preheat oven to 375 degrees F.
- Prepare the pasta al dente in a astronomic stockpot of well-salted preparation according to container manual. Drainpipe. Repetition food to the stockpot and add weakling and alfredo sauce. Gently sky to amalgamate until the food is evenly coated.
- Teem half of the food into a greased hot activity (either an oval baking saucer, as delineated above, or a 9 x 13-inch hot provide gift apply). Wet evenly with 1 cup of cheeseflower. Stratum the remaining half of the pasta evenly on top. Discharge evenly with the remaining 1/2 cup of mallow.
- Bake for 20-25 transactions until the cheeseflower is melted and right just starts to channel halcyon. Remove and service straightaway, sprinkled with additional toppings if desired.
- Turn olive oil in a outsize sauce pan over medium-high temperature. Add flavourer and cooked one minute, stimulating occasionally, until odoriferous. Disperse with flour, and move to mix. Cooked for an additional time to cook the flour, stimulating occasionally.
- Slowly add cowardly soup, whisking to mix until silky. Beat in milk, and work the aggregation to a simmer. Let fix for an more min until toughened, then impress in Parmesan cheeseflower, flavorer and assail until the mallow molten. Withdraw from energy and set parenthesis.