Baked Alfredo Chicken And Ham Rigatoni With Spinach And Artichokes

Ingredients you’ll need:
3 cups dry rigatoni
1 [15 oz] jar Light Asiago Romano Alfredo Sauce [ie Classico]
2/3 cup 1% milk
1/2 cup basil pesto [ie Classico]
1/2 cup light garlic & herbs spreadable cheese [ie Alouette]
1 1/2 tsp onion powder
1/2 tsp red pepper flakes
salt and black pepper to taste
1 [6.5 oz] jar marinated artichoke hearts, drained
2 cups chopped roasted chicken
6 oz thinly sliced smoked ham
2 cups [2 %] shredded Italian cheese blend
1 cup organic baby spinach
For the topping: [alternatively 1 cup crushed Italian flavored crackers tossed with melted light butter]
1 cup fresh breadcrumbs
1/2 cup shredded Parmesan cheese
2 Tbsp light butter, melted
1/4 tsp oregano/Italian seasoning

Directions:
Preheat the oven to 350°F and spray an  8 x 12 inch baking dish with cooking spray.  Cook the rigatoni in salted boiling water per the instructions on the box, until al dente.  While the pasta is cooking, in a large mixing bowl, mix together, the Alfredo sauce, milk, basil pesto and alouette cheese, onion powder and red pepper flakes.  Season with salt and black pepper to your taste.

After the pasta is finished cooking, drain well, then add to the sauce.  Fold in the chopped and drained artichoke hearts, chopped chicken and roughly chopped ham.  Next, add the spinach.  Mix well.  Add 1 1/2 cups of the shredded Italian cheese blend. Taste and adjust the salt and pepper to your taste.

In a small mixing bowl, mix together the breadcrumbs, shredded Parmesan cheese, melted light butter and seasonings.  Pour the pasta mixture into the prepared baking dish and sprinkle the buttered breadcrumbs on top.  Sprinkle with the 1/2 cup of remaining Italian shredded cheese.

Place into the oven and bake for 35 minutes or until the top is crispy and golden.  Yield: 6 servings

Print

Baked Alfredo Chicken And Ham Rigatoni With Spinach And Artichokes

Servings 6

Author Melissa Sperka

Ingredients

• 3 cups dry rigatoni
• 1 [15 oz] jar Light Asiago Romano Alfredo Sauce [ie Classico]
• 2/3 cup 1% milk
• 1/2 cup basil pesto [ie Classico]
• 1/2 cup light garlic & herbs spreadable cheese [ie Alouette]
• 1 1/2 tsp onion powder
• 1/2 tsp red pepper flakes
• salt and black pepper to taste
• 1 [6.5 oz] jar marinated artichoke hearts drained
• 2 cups chopped roasted chicken
• 6 oz thinly sliced smoked ham
• 2 cups [2 %] shredded Italian cheese blend
• 1 cup organic baby spinach
• For the topping: [alternatively 1 cup crushed Italian flavored crackers tossed with melted light butter]
• 1 cup fresh breadcrumbs
• 1/2 cup shredded Parmesan cheese
• 2 Tbsp light butter melted
• 1/4 tsp oregano/Italian seasoning

Instructions

1. Preheat the oven to 350°F and spray an 8 x 12 inch baking dish with cooking spray.
2. Cook the rigatoni in salted boiling water per the instructions on the box, until al dente.
3. While the pasta is cooking, in a large mixing bowl, mix together, the Alfredo sauce, milk, basil pesto and alouette cheese, onion powder and red pepper flakes. Season with salt and black pepper to your taste.
4. After the pasta is finished cooking, drain well, then add to the sauce.
5. Fold in the chopped and drained artichoke hearts, chopped chicken and roughly chopped ham. Next, add the spinach. Mix well.
6. Now that the pasta has cooled, add 1 1/2 cups of the shredded Italian cheese blend. Taste and adjust the salt and pepper to your taste.
7. In a small mixing bowl, mix together the breadcrumbs, shredded Parmesan cheese, melted light butter and seasonings.
8. Pour the pasta mixture into the prepared baking dish and sprinkle the buttered breadcrumbs on top. Sprinkle with the 1/2 cup of remaining Italian shredded cheese.
9. Place into the oven and bake for 35 minutes or until the top is crispy and golden.