Ok, so let's roast that Red Pepper. I like to do it in the Broiler on a Pampered Chef Pizza Stone, but any oven safe pan will do. Char that baby on all sides and then toss in a paper bag. Right after you start the Pepper in the broiler, put your skillet on the burner on medium high and put in the butter.
Ok open those mushroom and clean off all the dirty and crap and cut them in half. Put in Bowl. Check the pepper, flip in quarter turn, and then put the chicken in the skillet. Half way through the chicken cooking process flip the pepper another quarter turn. Cook Chicken thoroughly you don't want anyone getting sick. Another ? turn. Remove the Chicken & put on Cutting Board, replace with those clean and freshly cut Mushrooms. Saute the mushrooms until they look done, if you don't know what that looks like.. um um. 5 minutes should do the trick. Pour in Jar of Alfredo goodness. Ok pull out the pepper and put it in that Paper bag, roll up the open end, put in bowl.
Change over the Oven to BAKE and set to 375 degrees.
Now that those chicken breasts have rested and cooled off, cut into cubes and add to skillet. Stir.
Remove the pepper from Bag, run under cold water and remove skin, stem and seeds. Chop into bits and add to skillet with half cup cream or whatever. Bring to slow boil.
Take some of the liquid and cover bottom of baking dish. Cover with 3 noodles lined up like soldiers.
Then 1/3 skillet mixture, 1/3 Mozz, 1/3 Sharp. Repeat but with noodle in opposite direction-oh yeah you have to break one of those guys in half so it fits, layer 3 is like layer one, BUT top with Smoked Cheddar.
Stick the Corn on the Cob holder in the middle, and cover tightly with aluminum foil.
Put in oven and cook for about 50 minutes. I like to finish mine in the broiler, but you don't have to.
The rest you can figure out!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (138g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 184 (58%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 94.5mg||29 %|
|Sodium 564.9mg||19 %|
|Potassium 187.8mg||5 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2g|
|Protein 30.7g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 318
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