My Grandma’s 4-Ingredient Dinner Is Pure Comfort Food
Ingredients
- 2 tablespoons kosher salt
- 1 pound penne pasta
- 1 pound broccoli florets
- 4 to 5-pound 4 to 5-pound rotisserie chicken
- 15 ounces Alfredo sauce
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Instructions
- Bring a large pot of water to a rolling boil over high heat. Season the pasta water with the salt, then add in the penne. Give the pasta a good stir to ensure it isn’t sticking together. Cook for 3 minutes, then add the broccoli and stir again.,Cook until the penne is very al dente and the broccoli is tender, about 4 minutes more. Reserve about 1 cup of the starchy cooking water before draining the pasta and broccoli in a colander in the sink.
- Pour the cooked penne and broccoli back into the large pot. Add the shredded chicken, Alfredo sauce, and reserved pasta water and mix thoroughly. Pour the contents into a 9x13-inch casserole dish or baking pan and smooth into an even layer with a spoon or spatula.
- Transfer the casserole to the oven and bake until the top layer has started to brown, about 20 minutes.
- Let the casserole cool at room temperature for 15 minutes before serving.,To store leftovers, wait until the casserole has cooled significantly, at least 1 hour, before covering the dish and moving it back to the fridge for up to 4 days. Or, you can store individual portions in airtight containers. To reheat, transfer to a serving bowl and pop it into the microwave.,Love the recipe? Leave us stars and a comment below!,Mark Beahm / Simply Recipes
Source
Original recipe: View Original