INGREDIENTS
9"x13" baking dish
8-13oz pasta (I used wheat penne), normally supposed to use thin noodles
shredded chicken (I shredded a cooked rotisserie chicken from the store)
16oz mushrooms (sliced)
2 shallots (thinly sliced)
minced garlic to taste
3 tbsp white wine
olive oil
alfredo sauce (I doubled this recipe and substituted lofat evaporated milk + half&half)
shredded mozzarella
grated parmesan
DIRECTIONS
Preheat oven to 350F.
Cook pasta until al dente. Drain.
In large skillet, add some olive oil and sautee mushrooms/shallots/garlic. Add the wine.
Meanwhile, make alfredo sauce in a saucepan, add flour if it needs to be thickened.
Add the chicken and pasta to the skillet with the mushrooms. Stir in Alfredo sauce.
Pour everything into baking dish, top with cheeses and bake for 30 min.
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