Ready-made Alfredo sauce and leftover chicken make it a cinch to serve up this creamy dish in a flash.
- 12 oz cavatappi pasta
- 4 slices bacon
- 3 c 1-inch chunks, cooked chicken, 14 oz.
- 1 (16-oz.) jar garlic Alfredo pasta sauce
- 2 c cherry tomatoes, halved
- 2 c baby arugula
- 2 scallions, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 c shredded sharp Cheddar cheese, 6 oz.
Heat oven to 350 degrees Fahrenheit. Coat 3-quart baking dish with cooking spray. Cook pasta according to package directions until al dente; drain and return to pot. Meanwhile, in large nonstick skillet over medium heat, cook bacon until crisp, 10 min. Drain on paper towels. When cool, break into pieces.
Toss pasta with chicken, Alfredo sauce, tomatoes, arugula, scallions, salt, pepper, and bacon. Transfer to baking dish; cover with foil. Bake 25 to 30 min. or until hot in center. Uncover; sprinkle top with cheese. Bake, uncovered, until cheese is melted, about 5 min.
Calories: 619 Protein: 37g Fat: 31g (14g. sat.) Chol.: 122mg Carbs.: 49g Sodium: 856mg Fiber: 30g Sugar: 0g