8 ounces (3 cups) uncooked dried farfalle (bow tie) pasta
1 (10-ounce) container refrigerated Alfredo sauce
1/4 cup shredded Parmesan cheese
2 cups skinned, boned, chopped deli rotisserie chicken
1/2 cup roasted red peppers, drained, patted dry, finely chopped
1/3 cup dried bread crumbs
1/2 teaspoon Italian seasoning
Heat oven to 350°F.
Cook pasta according to package directions. Drain; set aside.
Combine Alfredo sauce, half & half and Parmesan cheese in bowl. Add cooked pasta, chicken and roasted red pepper; gently stir to combine.
Spoon mixture into greased 13x9-inch glass baking dish. Cover; bake 20 minutes.
Toss together bread crumbs, butter and Italian seasoning. Sprinkle bread crumb mixture over pasta mixture. Continue baking, uncovered, 10-15 minutes or until bubbly.
*Substitute 1/4 teaspoon dried oregano leaves, 1/8 teaspoon dried basil leaves and 1/8 teaspoon dried thyme leaves.
- To cut down on fat in this recipe, substitute Land O Lakes® Fat Free Half & Half and reduced fat Alfredo sauce.
- Instead of rotisserie chicken, you can use 12 ounces boneless skinless chicken breast. Cut chicken into 2x1/2-inch slices. Melt 1 tablespoon Land O Lakes® Butter in 10-inch skillet until sizzling. Add chicken pieces and 1/4 teaspoon Italian seasoning. Season with salt and pepper, if desired. Cook 5-7 minutes or until no longer pink. Add to pasta and sauce as directed above.
Read more about this recipe on Recipe Buzz® Blog.