Spicy marinara with a touch of Alfredo, Italian sausage, fried chicken tender, bacon, & black olives sounds like dinner! And when Kroger Chef Paul Dowell tops it all off with mozzarella and pops it in the over, it's primo comfort food. Or as Paul says "it is so bad and so good all at the same time! Perfect stick to your rib meal for cold weather."
Baked Chicken and Sausage Rigatoni
Makes 10-12 servings.
1-24 oz. jar Private Selection Arrabiatta Tomato Sauce
1-16 oz. jarPrivate Selection Alfredo Sauce
1 lb.Private Selection Rigatoni (cooked & drained well)
1-18 oz. pkg.Kroger Italian Sausage Links (baked until done, then slice)
1 pkg. (about 6)Kroger Deli Cold Chicken Tenders (sliced in 1" pieces)
1-3 oz. pkg.Kroger Real Shredded Bacon
1 can Kroger Whole Pitted Black Olives
1-8 oz. pkg.Kroger Shredded Mozzarella
Preheat oven to 350° & lightly spray a 9"X13" baking dish.
In a large bowl, combine pasta, sausage, chicken, bacon, & black olives.
In a small bowl, combine Arrabiatta tomato & Alfredo sauce. Mix well to blend.
Pour your sauce over the pasta mixture & toss gently to coat everything well.
Pour mixture into prepared baking dish & sprinkle mozzarella cheese over the top.
Bake covered with foil for 30 minutes. Remove foil & bake another 15 minutes for the cheese to nicely browned & bubbly.
Serve hot with some of the Kroger Deli delicious Hot French Bread!