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| Baked Ziti Alfredo with Cajun Chicken |
To me this is a definitive solace food. The fieriness of the chicken is supplemented by the smooth richness of the Alfredo sauce. Heavenly with a decent glass of white wine.
Prep: 20 mins
Cook: 35 mins
All out: 55 mins
Servings: 8
Yield: 8 servings
INGREDIENTS
- 1 (16 ounce) package ziti pasta
- 2 tablespoons olive oil
- 4 (5 ounce) skinless, boneless chicken bosoms, cut into bite-size pieces
- 2 tablespoons Cajun seasoning, or to taste
- ½ teaspoon salt
- 1 large green bell pepper, cut into bite-size pieces
- 1 large red bell pepper, cut into bite sized pieces
- 1 large onion, chopped
- 4 cloves garlic, minced, divided
- 6 medium Roma tomatoes, diced
- 2 tablespoons butter
- 1 tablespoon regular baking flour, or more as needed
- 1 ½ cups whole milk, or more to taste
- ½ cup grated Parmesan cheese, or more to taste
- salt and ground black pepper to taste
- 1 ½ cups shredded mozzarella cheese
DIRECTION
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Stage 2
Bring A large pot of gently salted water to boil. Add ziti and cook, blending once in a while, until delicate yet firm to the nibble, around 10 minutes. Channel.
Stage 3
While the pasta is cooking, heat oil in a huge skillet over medium to medium-high intensity. Add chicken, Cajun preparing, and salt. Saute until chicken is cooked through and starting to caramelize, around 10 minutes. Add chime peppers, onion, and 1/2 of the garlic; cook until delicate, 5 to 7 minutes. Add tomatoes and bring to a stew.
Stage 4
In the mean time, liquefy spread in a pot over medium intensity. Add remaining garlic and saute until fragrant, around 1 moment. Add flour; cook and mix for 1 moment. Gradually speed in 1 1/2 cups milk and bring to a delicate bubble. Mix in 1/2 cup Parmesan cheddar, salt, and pepper. Add more Parmesan to thicken or more milk to thin however you would prefer.
Stage 5
Add cooked pasta to the chicken combination; throw to cover. Move to a profound goulash dish. Pour cheddar sauce over the pasta combination and top with mozzarella cheddar.
Stage 6
Prepare in the preheated broiler until the top is brilliant and effervescent, around 15 minutes.
COOK'S NOTE:
You can utilize a 15-ounce container of diced tomatoes instead of Roma tomatoes, and light cream instead of milk.
NUTRITION FACTS:
Per Serving: 484 calories; protein 32g; carbs 53.1g; fat 15.4g; cholesterol 70.4mg; sodium 790.5mg.
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