I’ve been sitting in front of my computer for the last two hours and all I have to show for is a blank page. I type, erase, type, erase, stare at the screen, type, erase, type, erase, check Facebook, type, erase, type, erase. Total creative blockage. Oh, well. This chicken alfredo penne casserole needs only one word: supercalifragilisticexpialidocious.
- 4 (4 ounces each) chicken breasts, boneless and skinless
- 1/2 cup Italian salad dressing
- 1 pound penne pasta , uncooked
- 2 medium Roma tomatoes
- 4 to 5 fresh basil leaves , chopped
- 1 teaspoon olive oil
- 2 cups alfredo sauce
- 1/2 cup Gruyere cheese , shredded
- 1/2 cup butter
- 3 cloves garlic , peeled and minced
- 2 cups heavy cream
- 1-1/2 cups Parmesan cheese , freshly grated
- salt and pepper to taste
In a small bowl, combine chicken and salad dressing. Marinate in the refrigerator for about 30 minutes. Grill for about 3 to 4 minutes on each side or until cooked through. Cut into slices and keep warm.
In a pot of salted boiling water, cook pasta according to package's direction for about 7 to 8 minutes or until firm to bite. Drain well.
Cut tomatoes and with a spoon, scoop out seeds and discard. Dice into very small pieces. In a bowl, combine tomatoes, basil and olive oil. Toss to combine and set aside.
In a bowl, combine hot pasta and alfredo sauce, tossing to blend. Transfer to a wide baking dish. Top with chicken and tomato mixture. Sprinkle with Gruyere cheese. Cover with foil and bake in a 375 F oven for about 5 to 7 minutes or until heated through and cheese is melted. Serve hot.
In a a medium saucepan over medium heat, add butter. When butter begins to melt, add garlic and cook, stirring, regularly, until limp and aromatic. Add cream and simmer for about 3 to 5 minutes. Add Parmesan cheese, whisking vigorously until cheese is melted. Season with salt and pepper to taste. Continue to cook until sauce begins to slightly thicken.