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
Add To Shopping List
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.