My Cook: Chicken Alfredo Pasta Bake

January 16, 2019

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Pasta bakes are comfort food that’s a great way to hide veggies. They’re also usually one of those one-pan meals that aren’t really one pan. All of the ingredients need to be cooked separately before they can be deliciously combined to become more than a sum of their parts. Luckily with Suvie you can cook all the ingredients you need for a pasta bake at the same time, and then use the same pans you cooked in for the final broiling step. Creamy alfredo sauce coats the chicken, broccoli and pasta, and a final sprinkle of parmesan cheese makes a wonderful brown crust. This mix of crunchy cheese and smooth sauce is a perfect one pan meal.

Ingredients:

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  • 2 chicken breast, vacuum sealed
  • 4 oz macaroni shells (about 1 cup)
  • 5 oz broccoli florets
  • ¼ cup parmesan cheese
  • 1 cup alfredo sauce

Instructions:

Load the chicken, broccoli, and macaroni shells into your Suvie. Enter the My Cook settings, fill the protein pan with water and cook.

My Cook Settings:

Protein: 155˚F, 30 min

Veg: 8 min

Starch: 11 min

 

01.14.19-007After the cook is complete remove all of the pans from your Suvie. Remove the chicken from the vacuum bags.

 

01.14.19-008Slice the chicken into bite-size pieces and divide between the two pans.

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Divide the broccoli florets and macaroni shells between the two pans.

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Warm the alfredo sauce and pour on top of the chicken, broccoli, and shells.

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Mix to evenly combine.

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Top with the grated parmesan cheese and broil for 7-10 minutes until the cheese is browned and bubbling.

Serve and enjoy!

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Wine Pairing

Fortunately, you have plenty of options when it comes to pairing wines with alfredo sauce. We recommend pairing this dish with a good glass of Barbera. This fruity Italian wine has a high acidic content that pairs well with the strong parmesan cheese. If you prefer white wine with chicken we recommend either an oak aged Chardonnay, or a good quality Pinot Grigio.

Dan Snedeker