Tuscany Chicken Pasta

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 8 ounces rotini pasta
• 6 ounces mozzarella cheese (set aside for layering)
• 1 -2 chicken breast
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 tablespoon butter
• 8 ounces cream cheese
• 2 garlic cloves, chopped
• 1 teaspoon pepper
• 2 cups milk
• 6 ounces mozzarella cheese
• 2 tablespoons parmesan cheese
• 2 cups breadcrumbs
• 1 teaspoon butter
• 1 dash garlic salt

Recipe

• 1 preheat oven to 375 degrees.
• 2 spray a 9x9 pan with cooking spray.
• 3 cook noodles according to package directions.
• 4 combine flour, salt, pepper, and paprika.
• 5 coat the chicken pieces in the flour.
• 6 cook chicken for a few minutes on each side on medium heat.
• 7 for alfredo sauce: melt butter in sauce pan over medium low heat.
• 8 stir in cream cheese until creamy and smooth.
• 9 add garlic and pepper.
• 10 stir in milk until creamy.
• 11 add mozzerella cheese and stir until melted. you may use a blender to smooth it out.
• 12 sprinkle in parmesean, stir in chicken.
• 13 for topping: in skillet, melt butter and mix in bread crumbs, stirring until mildly coated.
• 14 sprinkle in garlic salt.
• 15 spread 1/3 of the chick/sauce mixture into the greased pan.
• 16 add the noodles.
• 17 sprinkle 1/3 of the mozzerella and some parmesean cheese.
• 18 spread the last of the chicken mixture on top, sprinkle with the last of the mozzerella and parmesean.
• 19 top with bread crumb mixture.
• 20 bake 20-30 mib.