Ingredients

The following ingredients have 4 Servings
  • 1 16 ounce package uncooked rotini pasta
  • 1 22 ounce jar Alfredo sauce (2 ½ cups)
  • 2 cups chicken broth
  • 1 cup Caesar salad dressing (I used Newman's Own Creamy Caesar)
  • 2 cups diced rotisserie chicken (or other diced cooked chicken)
  • 1 cup chopped roasted red peppers (drained)
  • 1 9 or 10 ounce package frozen chopped spinach, thawed and well-drained
  • 2 teaspoons minced garlic
  • 1 cup shredded mozzarella (or Italian blend cheese)
  • Optional: Parmesan cheese and fresh chopped herbs for garnish

Instruction

  • Preheat oven to 425F (220C). Spray a 9 x 13-inch baking dish with cooking spray.
  • In the prepared dish (or in a separate bowl), stir together uncooked pasta, Alfredo sauce, chicken stock, Caesar dressing, chicken, roasted red peppers, spinach, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
  • Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  • Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).
  • Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.