DUMP AND BAKE CHICKEN ALFREDO

• 3 cups chicken broth

• 1 (22 ounce) jar Alfredo sauce

• 3 cloves garlic, minced

• 1/4 to 1/2 teaspoon crushed red pepper (optional)

• 1 (16 ounce) package dried rotini pasta

• 2 1/2 cups chopped cooked chicken

• 2 cups shredded mozzarella cheese

• 1/4 cup parmesan cheese

• Chopped fresh parsley

• Lemon wedges

• Preheat oven to 425°F. 

• In a 3-qt. rectangular baking dish whisk together chicken broth, Alfredo sauce, garlic, and crushed red pepper (if using). Stir in dried pasta and chicken. Cover dish tightly with foil.

• Bake 40 minutes or until pasta is just al dente. Remove foil and stir pasta, top with mozzarella cheese. Return to oven and bake 5 minutes more or until cheese melted and pasta is tender. If desired broil for 1 minute until golden brown.

• Let stand 5 minutes to cool. Before serving, top with Parmesan cheese and parsley. Serve with lemon wedges.

• Yield: 8 servings

• Diabetics : 674 calories, 37g carbs, 31g protein

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• BH&G recipe and photo