Serves Four
| 2
cups |
|
Pasta,
Cooked,
Drained, Tossed in Olive Oil
|
16 ounces
|
|
Spaghetti
Sauce, Barilla's for Best Results
|
| 6 tablespoons |
|
Parmesan
Cheese,
Shredded
|
16 ounces
|
|
Chicken
Tenders, Purdue's for Best Results |
| 4
tablespoons |
|
Mozzarella
Cheese,
Shredded |
4
large
|
|
Mushrooms,
Sliced
Fresh |
2
|
|
Artichoke
Hearts,
Quartered
|
¼
cup
|
|
Merlot
Wine, Lisa's for Best Results
|
|
|
|
|
Preheat oven to 350
º degrees.
Pour small amount of sauce and wine into casserole dish
and stir gently.
Add pasta and cover evenly with 4 tablespoons Parmesan cheese.
Add chicken, mushrooms, and artichokes, then cover with remaining
sauce.
Cover casserole dish with foil and bake 30-40 minutes.
Uncover and top with Mozzarella cheese and remaining Parmesan
cheese.
Bake until cheese is melted (about 5-10 minutes).
|
|
|
