Fresh Chicken Alfredo Bake

Ingredients

• 3 cups of rotini pasta cooked


• 2 chicken breasts cut to cube chunks


• 3 rashers of bacon chopped


• 1 onion chopped


• 1 garlic clove grated


• Shredded mozarella cheese


• Chopped Parsley for garnish


• 100 gms brown mushrooms chopped


• Olive oil

Alfredo Sauce

• 125 gms butter melted


• 2 tablespoons flour


• 200 ml cream


• 200 ml milk


• 1/2 cup shredded parmesan


• 1/2 cup shredded cheddar


• salt


• black pepper

Instructions

1. Cook your pasta according to instructions. Drain and toss it
   in a little olive oil to avoid it sticking together.


2. Pre-heat your oven to 180C. In a pan, heat olive oil. Add
   chopped bacon and onion. Cook it together. You don’t need the bacon to be
   crispy.


3. When onion has soften, add the chicken chunks. Brown them on
   all sides. Add the grated garlic, if you added it earlier, you could burn it.


4. Add the mushrooms and cooked pasta to the onions. Toss it
   together. Season with salt and pepper.


5. To make sauce, melt the butter, when butter has melted add
   the flour, stir until you no longer see any raw flour.


6. Mix the milk and cream together. Add it to the flour roux a
   little at a time, stirring each time.


7. When you have gradually add all the milk and cream and you
   have a thick sauce, add the cheeses. Stir until it has melted.


8. Spoon 3/4 of the sauce into the rotini and toss everything
   together.


9. Transfer the rotini to a baking dish. Pour the rest of the
   sauce on top and cover with shredded mozarella cheese.


10. Bake for about 20 mins till it bubbles on top. Or you can
    turn on the top grill for some charred bubbles.

This Recipe adapted from >>>> Click Here