Lunch: Chicken Alfredo Bake

Recipe by Lauren Miyashiro The cheesy cream sauce is to die for.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Alfredo Bake

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

4 tbsp. butter, plus more for greasing baking dish
2 tbsp. extra-virgin olive oil
3 boneless, skinless chicken breasts
1 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
2 garlic cloves, minced
4 tbsp. flour
3 c. half-and-half
1/2 c. finely grated Parmesan
12 oz. cooked penne pasta
1 c. shredded mozzarella
1/4 c. chopped parsley

Instructions

Preheat oven to 350 degrees F. Butter a large casserole dish and set aside.
Heat olive oil in a large skillet over medium heat. Season both sides of chicken breasts with Italian seasoning, salt, and pepper to taste. Add to pan and cook until the chicken is cooked through, about 4 to 5 minutes per side. Remove chicken and wipe the skillet clean. Let the chicken rest for 5 minutes before slicing crosswise.
Return the skillet to the stove over medium heat. Add butter and garlic and sauté until butter is melted and garlic is fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the half-and-half, whisking constantly. Bring mixture to a simmer and stir in Parmesan. Let simmer until the sauce thickens, about 2 to 3 minutes. Season to taste with salt and pepper.
In a large bowl, combine cooked pasta, chicken, and alfredo sauce. Spread about half of the pasta mixture on the bottom of the casserole dish then sprinkle with half of the mozzarella. Add the remaining pasta mixture and top with more mozzarella. Bake until bubbly and beginning to brown on top, about 20 minutes. Garnish with parsley and serve immediately.