Ranch Alfredo Pasta Bake

Alright, this dish is an official Cooking Cadenza creation, with no outside recipe even so much as a guideline. Instead, this culinary experiment was born solely in my kitchen with me making pasta as usual and then heating (somewhat) random ingredients over a stovetop pan. I already can think of a few adaptations (texture/nutrition wise) I would include should I make this in the future (which I more than likely will), but it was fabulous as is (far better than my Baked Turkey Penne could have ever hoped to be). I mean, unless you're lactose intolerant, who doesn't love pasta with a special homemade alfredo sauce?

RANCH ALFREDO PASTA BAKE

Servings: 4-6

Nutritional Information:

WW Points Plus: 10+ for 1/4 serving (listed below), 7+ for 1/6 serving

Ingredients:

• 8 oz Whole Wheat Penne Pasta
• 2 TBSP Light Margarine
• 2 TBSP Fat Free Cream Cheese
• 3 TBSP Parmesan cheese
• 1 TBSP Hidden Valley Ranch Dressing Mix
• 5 TBSP Milk
• Secret extra ingredient: 2 packets Stevia (or 2 tsp sugar)
• 1 cup WW Italian Blend Cheese
• 1/2 lb pulled chicken (or boneless skinless chicken chunks)

Directions:

1. Cook pasta according to package directions and preheat oven to 350° F.
2. In a small stove top pan, combine margarine, cream cheese, Parmesan cheese, ranch mix, milk, and Stevia, stirring them together.
3. Coat pasta as much as possible with the stovetop mixture.
4. In a small casserole dish, coat the bottom part of the pan with some of the Italian shredded cheese. Layer some of the pasta/alfredo sauce on top of the cheese and add chicken pieces.
5. Continue layering ingredients (cheese/pasta/chicken), until you have reached the top of the pan. Place remaining cheese/sprinkle some additional Parmesan cheese on top of the dish.
6. Cook pasta for about 15-20 minutes or until cheese begins to melt.
7. Enjoy!