INGREDIENTS:

12 ounces brown rice ziti or penne pasta 

2 cups shredded, cooked chicken (about 2 small chicken breasts)

1 jar of gluten free alfredo sauce 

1 1/2 cups shredded mozzarella cheese

(optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)

DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.

3. Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.

4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

5. Enjoy! 

Candisol omit cheese; PAN approved; HCL & BIL limit cheese (using non-processed, low-fat)