Prep:15 min. Bake 20-25 min.
4 Boneless Skinless Chicken Breasts
4 C. Rotelle Pasta
3-4 C. Alfredo Sauce
1 C. Basil Pesto
3/4 C. Milk
1/2 C. Parmesan Cheese
Cook Chicken and Dice into 1 inch cubes, set aside. Cook pasta adding a little bit of salt to keep noodles from sticking together. Drain pasta and put back into sauce pan. Add the rest of the ingredients except for the Parmesan Cheese. Heat and stir until well coated. Turn into a 9x13 baking pan and bake at 350 deg. for 20-25 min. Remove from over and sprinkle Parmesan Cheese over top.
My Note: To make this quick and easy last minute meal, you can use the precooked and presliced Chicken and Jars of Alfredo Sauce. I have only ever used either the refrigerated Alfredo or the Jars, but I am sure it would be good with some homemade alfredo sauce as well. I use two containers of either the Jars or the Refrigerated alfredo.
This is my children's favorite dish and they always ask for "Twist Noodles" it is so much fun.
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