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Ingredients

30 mins
8 servings
  1. 1/2each red, yellow, and green peppers, sliced half moon
  2. 1medium onion, sliced half moon
  3. 1/4squash, sliced half moon or chunks
  4. 1 bunchbroccoli florets
  5. 3/4 packagesbaby carrots
  6. 1 lbal dente penne or fettuccine pasta, cook as directed (if use fettuccine break noodles in half)
  7. 2-24 oz.jars alfredo sauce (I prefer Prego or Classico, if not can make from scratch)
  8. 1 tbspsalt
  9. 3/4 tspblack pepper or to taste
  10. 1/2 lbchicken, cooked & seasoned
  11. 1-8 oz.package of 5 cheese blend shredded cheese
  12. 1-8 oz.parmesean shredded cheese

Cooking Instructions

30 mins
  1. 1

    In large pot boil carrots for 10 minutes, then add broccoli for 5 minutes. Drain through colander with a large bowl underneath to save water.

  2. 2

    Set veggies aside & take boiled water & place back into same pot. Put in noodles to boil.

  3. 3

    While noodle are boiling, take rest of veggies & saute in butter for 10 minutes & take off heat.

  4. 4

    In 13x9 in. pan, mix all ingredients with only the package of shredded 5 cheese blend.

  5. 5

    Cover with foil & place pan in oven @ 400° for 30 minutes.

  6. 6

    Uncover pan, mix again & sprinkle parmesean cheese on top. Bake uncovered for 10 minutes or until cheese melts.

  7. 7

    Serve with garlic bread & salad.

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Written by

alovely5236
alovely5236 @cook_3051339
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