Updated: Jun 29, 2021
HOLY YUM!! This is a must try! It will elevate ANY basic alfredo dish.
8 oz of penne pasta made from chickpeas
15 oz of Bertolli creamy basil Alfredo with aged parmesan cheese
1/2 cup of milk
1 heaping cup of cooked shredded chicken
2 cups of cherry or grape tomatoes
2 tsp minced garlic
1 package of burrata cheese (1 package containing pieces of burrata cheese)
1/4 cup of fresh basil leaves (more for serving if desired)
Start by adding water and salt to a pot on the stove. Let it come to a boil and then add your chickpea noodles. Cook your noodles until they are ALMOST finished (al dente).
Preheat your oven to 400 degrees (roasting setting if available).
While your pasta cooks, put your tomatoes on a baking sheet and lightly drizzle with olive oil. Season with salt and pepper and put them in the oven for roughly 15 minutes (give or take). You don't want the tomatoes to burst, but you want them wilted and soft.
Once your noodles are finished cooking, drain the liquid and add them back to the pot.
Add your Bertolli Alfredo sauce and 1/2 a cup of milk. Season with salt and pepper.
Stir in 1/4 cup of chopped basil leaves, 2 tsp of minced garlic and 1 heaping cup of shredded chicken (fully cooked and shredded). Cook until warmed through and creamy.
Layer the pasta on a serving tray. Top with your roasted tomatoes and burrata. I like to slightly pull the burrata apart before placing it on top... it looks extra beautiful. LOL
Slightly drizzle some olive oil over the top, add a little salt and pepper, and then sprinkle some ripped basil leaves to finish.
DELICIOUS and pretty darn easy in my opinion!