1 lb penne, cooked al dente and drained
4 tbsp butter
olive oil
2 lb boneless chicken breast, cut into bite sized pieces
1 tbsp dry Italian seasoning
salt and pepper to taste
1 tbsp minced garlic
4 tbsp all purpose flour
3 cups half and half
1/2 cup grated Parmesan
2 cups shredded mozzarella
1/4 cup fresh parsley, chopped
heat olive oil in large pan, add chicken, sprinkle with Italian season, salt and pepper…cook until done, remove to plate. in same pan, melt the butter then cook garlic about one minute. whisk in flour and cook until golden brown. gradually whisk in the half and half and then stir in Parmesan. simmer 2-3 minutes until slightly thick. In large bowl, combine past, chicken and Alfredo sauce. In prepared 9 x 13 dish, add half chicken mixture then half the mozzarella, repeat. cover and bake 10 minutes at 350 degrees, uncover and bake 5 more minutes until top starts to brown. serve immediately, sprinkled with parsley.
