Ann Burckhardt is the author of "Hot Dish Heaven" a cookbook featuring pasta recipes. Creamette, a company founded in Minneapolis 100 years ago, is celebrating its century anniversary with a contest. They discovered Ann's cookbook and asked her to be their spokesperson for the contest. You can find out about it at www.creamette.com . The book is available at bookstores. Here's the recipe from today's show.
8 oz. CREAMETTE penne rigate, uncooked
3 cups cooked chicken, diced
1/2 cup pine nuts, slivered almonds or chopped walnuts
7 oz. container pesto
12 oz. jar Alfredo sauce
1 cup shredded Italian five cheese blend
1/3 cup prepared bread crumbs
Prepare pasta according to package directions: drain. Preheat oven to 350 F. In a large bowl, toss together drained pasta, chicken, and nuts. In medium bowl, stir together pesto and Alfredo sauce. Pour sauce over pasta mixture. Using two large spoons, toss and mix until pasta mixture is well coated with sauce. Pour into 2-quart baking dish. Combine cheese blend and crumbs. Sprinkle cheese mixture evenly over sauce coated pasta. Cover and bake 25 to 30 minutes, until bubbly.