Buttermilk Chicken Alfredo Casserole

Leftover buttermilk recipe alert!

I really wanted to make pasta with a creamy sauce, but then I had all this buttermilk to use.  What to do?  Well, obviously the answer was to concoct a buttermilk alfredo sauce.  It turns out that buttermilk makes a lovely cream sauce that has less fat than regular cream-based alfredo.  Throw in a bunch of vegetables and some whole-wheat penne, and this casserole is sitting pretty in the nutrition category.  It's the kind of comfort food you can feel good about eating!

Buttermilk Chicken Alfredo Casserole

Serves 8-10

When making baked pasta, it's important to undercook the pasta – it should be not quite al dente but rather a little raw and firm before it hits the oven. It will finish cooking in the oven and be perfect!

Ingredients:

1/2 tablespoon olive oil
12 oz boneless, skinless chicken breasts, chopped into 2" pieces
2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
2 tablespoons all-purpose flour
3 cups buttermilk
1 bay leaf
1/2 cup grated Parmesan cheese
10 oz frozen chopped spinach, thawed and squeezed dry
10 oz frozen chopped broccoli, thawed and squeezed dry
1 14.5-oz can diced tomatoes, drained
Salt and pepper
16 oz whole wheat penne pasta
1/2 cup shredded mozzarella or parmesan

Directions:

1. Preheat the oven to 425ºF.  Grease a 9 x 13" casserole dish and set aside.  Bring a large pot of water to boil for the pasta.

2. Heat the oil in a non-stick skillet over medium heat.  Add the chicken and cook until fully cooked through, about 5 minutes.  Transfer the chicken to a bowl and set aside.  Add the spinach, broccoli, and tomatoes to the skillet and allow to cook for 3-5 minutes.  Remove skillet from heat and set aside.

3. In a medium saucepan over medium heat, add the butter and onion, cooking until the onion softens, about 5 minutes.  Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

4. Stir in the flour and cook for 1 minute, whisking constantly.  Slowly whisk in the buttermilk and add the bay leaf.  Bring to a simmer.  Cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.  Remove from the heat, discard the bay leaf, and stir in the parmesan.

5.  Meanwhile, cook the pasta, stirring often until the pasta is almost al dente but still firm to the bite. Drain the pasta and return to the pot.

6.  Add the chicken and vegetables to the pasta.  Add in the sauce and toss to combine.  Season with salt and pepper.  Pour the mixture into the casserole dish and sprinkle evenly with cheese.  Bake until the sauce is bubbling and the cheese is lightly browned, about 15 minutes.  Let cool for 5 minutes before serving.

To freeze: bring to room temperature, store in a freezer-proof container, label with the date, and keep for 3 months.

Adapted from America's Test Kitchen Healthy Family Cookbook