Chicken Alfredo Bake

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 35 minutes

Ingredientes

2 cups penne pasta

1 tablespoon butter

1 clove garlic, minced

1 ½ tablespoons all-purpose flour

½ cup 1% milk

½ cup heavy cream

1 cup freshly grated Parmigiano-Reggiano cheese

1 pinch ground nutmeg

1 cup cubed rotisserie chicken

2 cups penne pasta

1 tablespoon butter

1 clove garlic, minced

1 ½ tablespoons all-purpose flour

½ cup 1% milk

½ cup heavy cream

1 cup freshly grated Parmigiano-Reggiano cheese

1 pinch ground nutmeg

1 cup cubed rotisserie chicken

Instrucciones

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.

Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

Nutrición

• Calorías: 647 kcal
• Grasa Total: 23 g
• Grasa Saturada: 13 g
• Grasa No Saturada: 0 g
• Colesterol: 67 mg
• Sodio: 360 mg
• Carbohidratos Totales: 88 g
• Fibra Dietética: 4 g
• Azúcares Totales: 4 g
• Proteína: 25 g