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.
- 2 chicken breast, vacuum sealed
- 4 oz macaroni shells (about ½ cup)
- 5 oz broccoli florets
- ¼ cup parmesan cheese
- 1 cup alfredo sauce
My Cook Settings:
Protein: 155˚F, 30 min
Veg: 12 min
Starch: 15 min
Load the chicken, broccoli, and macaroni shells into your Suvie. Enter the My Cook settings, fill the protein pan with water and cook.
After the cook is complete remove all of the pans from your Suvie. Remove the chicken from the vacuum bags.
Slice the chicken into bite-size pieces and divide between the two pans.
Divide the broccoli florets and macaroni shells between the two pans.
Warm the alfredo sauce and pour on top of the chicken, broccoli, and shells.
Mix to evenly combine.
Top with the grated parmesan cheese and broil for 7-10 minutes until the cheese is browned and bubbling.
Serve and enjoy!
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.