2 Tablespoons minced garlic or 3 cloves of garlic freshly pressed
1/2 box Farfallé (bowtie) pasta
Olive oil as directed
2 slices (¼ inch thick) sliced Prosciutto, chopped into ¼ inch cubes
1 small red onion, chopped
2 cups fresh mushrooms, sliced
2 cups Italian blend cheese, divided
1 jar garlic Alfredo sauce
1/2 cup fresh parmesan cheese
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Let's Make It
Prepare oven by preheating to 375ºF. Place chicken tenders in a shallow baking dish with the garlic. Place in oven and bake for 25 minutes.
Cut chicken into bite size chunks. Cook Farfallé noodle as directed on package.
In a large nonstick skillet on medium heat add olive oil to coat the bottom of the pan. Add Prosciutto and cook until outside is crisp. Put aside in a bowl. In same pan recover with olive oil and place chopped onions, sautéed for about 5 minutes then add mushrooms. Sauté until tender and set aside in the same bowl as the Prosciutto.
In a large casserole dish add chicken, Prosciutto, onions and mushrooms; mix. Add noodles, 1 1/4 cups of Italian blend cheese and Alfredo sauce; mix. Place remaining Italian Blend cheese over the top of the dish and sprinkle the parmesan cheese on top. Bake dish for 10 minutes or until cheese is melted.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.