Coming up to the spring I wanted to use up some of my dried chives to make room for the fresh batch in a few months. We’ve also been doing our best to reduce our food waste
INGREDIENTS
2 cups penne noodles
2 cups of alfredo sauce (homemade of you’re feeling it, a jar from the store works in a pinch too)
2 chicken breasts, cut into bite sized pieces
Salt and pepper to taste
2 Tbsp dried chives
2 Tbsp bacon bits
4 Tbsp butter
1/4 cup fresh parmesan cheese
1/4 bread crumbs
2 Tbsp dried cilantro
COOKING INSTRUCTIONS
1..Cook the penne pasta to your desired firmness.
2. Pour the cooked pasta into a 9x13 casserole dish, set aside.
3. Cook your alfredo sauce as per recipe directions, pour over noodles.
4. Sprinkle the chives and bacon bits onto the noodles. Dollop the butter on top. set aside.
5. In a medium non-stick pan, heat up a drizzle of oil and cook the chicken until fully cooked but not too dry. Season with salt and pepper. Add to noodles.
6. Mix all ingredients together in the casserole dish.
7. Top dish with the bread crumbs, cilantro and parmesan.
8. Cover and bake for 50-60 minutes.
I have to say.. considering I kind of threw this together, I am VERY happy with how it came out. Equally delicious when fresh and on the reheat.