Roasted Red Pepper Chicken Alfredo Casserole

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Ingredients

• 1 cup roasted red peppers (you can make these yourself, or buy them pre-roasted)
• 1/2 cup butter
• 2 Tablespoons cream cheese
• 1 pint heavy cream
• 2 cloves garlic
• 1 - 1 1/2 cups FRESH parmesan cheese, grated
• 2-3 boneless, skinless chicken breast
• 1 box penne or mostaccioli pasta
• 1 cup shredded mozzarella cheese

Instructions

1. Cook the chicken breasts by seasoning each one with Italian seasoning, or better yet, marinading them in Italian dressing for at least 30 minutes, then wrapping each one in foil, sealing the edges tight and baking in a casserole dish at 350 for 25 minutes or so or until they are no longer pink inside.
2. While the chicken is cooking, prepare your sauce
3. Melt the butter for the sauce in a medium saucepan over medium heat.
4. Add the 2 tablespoons of cream cheese and stir until melted.
5. Slowly whisk in the heavy cream.
6. Add in the garlic and a pinch or three of salt & pepper and keep whisking.
7. Bring to a simmer and let simmer for 25 minutes.
8. Whisk often.
9. Remove from heat and stir in the grated cheese.
10. While your sauce is simmering, start boiling your noodles according to the directions on the box
11. Once chicken is done, cut it into small pieces
12. Once the sauce has reached it's desired consistency, pour into a blender or food processor.
13. Add the roasted red peppers and blend until smooth and creamy.
14. Pour sauce, noodles and chicken into a casserole dish or cast iron skillet
15. Top with mozzarella cheese
16. Broil on high for about 5 minutes or until the cheese is melted.