115 oz jar Light Asiago Romano Alfredo Sauce or similar [i.e Classico]
2/3cupmilk
1/2cupprepared basil pesto
1/2cuplight garlic and herb spreadable cheese[i.e. Alouette]
1 1/2tsponion powder
1/2tspred pepper flakes
salt and black pepper to taste
16.5 ozjar marinated artichoke heartsdrained
2cupschopped roasted chicken
6ozthinly sliced smoked ham
2cupsshredded Italian cheese blend
1cuploosely packed baby spinach
1cupfresh breadcrumbs
1/2cupshredded Parmesan cheese
2Tbsplight buttermelted
1/4tsporegano or Italian seasoning
Instructions
Preheat the oven to 350°F and spray an 13x9 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.
To the bowl add the 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.
Pour the pasta mixture into the prepared baking dish and sprinkle with the 1/2 cup of remaining Italian shredded cheese.
In a small mixing bowl mix together the breadcrumbs, shredded Parmesan cheese, melted light butter and oregano. Sprinkle on top.
Place into the oven and bake for 35-40 minutes or until the top is crispy and golden.