Chicken Alfredo Bake
2 (medium sized) boneless/ skinless chicken breasts
16 oz (dry weight) rigatoni
1/3 cup pine nuts, lightly toasted
6 oz can black olives
2 cups broccoli florets
1 batch alfredo sauce
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3/4 cup breadcrumbs
Preheat the oven to 375. Cook the chicken breasts and set aside to cool slightly. Cook the rigatoni according to the package directions, minus a couple of minutes (you want the pasta extra al dente since you are baking it later). Thinly slice the black olives. Lightly toast the pine nuts in a dry saute pan over low heat. Cube the chicken breasts. Combine the rigatoni, chicken, broccoli, pine nuts, olives, and alfredo sauce in a large bowl. Put the mixture in a 9 x 13 glass baking dish. Top with the mozzarella, parmesean, and breadcrumbs. Bake until the bubbly and the top is brown, about 30 minutes. Let stand for 5 minutes before serving.