Pasta W/Chicken, Veggies and Alfredo-Pesto Papillote (Foil Pack)

Name: Pasta W/Chicken, Veggies and Alfredo-Pesto Papillote (Foil Pack)
Ingredients: 5 cups short pasta, cooked (penne, ziti, elbow, small shell, etc.); 1 cup alfredo sauce (homemade or store-bought); 1 tablespoon pesto sauce (homemade or store-bought); 14 cup sun-dried tomato, chopped; 2 cups grilled chicken, cut into strips (your own or pre-packaged thawed); 3 cups vegetables, your choice (mushrooms, zucchini, broccoli florets, peppers, cauliflower florets, etc.); pepper; 1 12 cups mozzarella cheese, gouda, cheddar or 1 12 cups havarti cheese, diced

8 ingredients

9 steps

Ingredients

5 cups short pasta, cooked (penne, ziti, elbow, small shell, etc.)
1 cup alfredo sauce (homemade or store-bought)
1 tablespoon pesto sauce (homemade or store-bought)
14 cup sun-dried tomato, chopped
2 cups grilled chicken, cut into strips (your own or pre-packaged thawed)
3 cups vegetables, your choice (mushrooms, zucchini, broccoli florets, peppers, cauliflower florets, etc.)
pepper
1 12 cups mozzarella cheese, gouda, cheddar or 1 12 cups havarti cheese, diced

Directions

1

Preheat grill to medium heat.
2

Place two large squares of aluminum foil on work surface.
3

Cover with parchment paper.
4

In a bowl, mix pasta with all ingredients except mozzarella (finishing cheese).
5

Transfer mixture onto parchment paper.
6

Cover with another square of aluminum foil and seal the sides tightly, folding over edges a couple of times.
7

Cook on grill for 10 minutes.
8

Open up the papillote, garnish with mozzarella (or cheese of choice) and continue cooking to melt or brown the cheese.
9

Serve immediately.