Diva Tasting: Penne Alfredo & Heavenly Dessert Bars….

Baked Spinach Alfredo Penne 

INGREDIENTS:

12 oz (about 4 Cups) Uncooked Penne Pasta (from 16-Oz Box)

2 Tablespoons Olive Oil

1 Rotisserie Chicken Boned, Skinned And Chopped

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Ground Pepper

1 Bag (12 Oz) Frozen Spinach, Thawed And Drained

2 Jars (16 Oz Each) Alfredo Pasta Sauce

3 Cups Shredded Mozzarella Cheese (8 Oz)

DIRECTIONS:

1 Heat oven to 350°F.

2 Cook pasta as directed on box; drain.

3 Meanwhile, In a large bowl add chicken, salt and pepper;  Add pasta, spinach and Alfredo sauce and 2 cups of cheese; carefully stir until well blended.

4 Spoon pasta mixture evenly into ungreased 13×9-inch OR (3-quart) glass baking dish; sprinkle with  remaining cup of cheese.

5 Bake 25 to 30 minutes or until cheese is melted and thoroughly heated.

Layers Of Heavenly Delight

INGREDIENTS:

1 Roll (16.5 Oz) Pillsbury™ Refrigerated Chocolate Chip Cookies

1/2 Cup Chocolate Graham Cracker Crumbs

1 Bag (11 Oz) Butterscotch Chips (2 Cups)

1 Cups Flaked Coconut

1/2 Cup Chopped Walnuts

1 Can (14 Oz) Sweetened Condensed Milk (not Evaporated)

DIRECTIONS:

Heat oven to 350°F. Line 13×9-inch pan with heavy-duty foil, extending foil over sides of pan. Spray bottom and sides of foil with cooking spray or grease foil. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.

Sprinkle cookie crumbs evenly over crust. Top evenly with butterscotch chips, coconut and walnuts. Drizzle sweetened condensed milk over top.

Bake 30 to 40 minutes or until edges are golden brown. (Center will not be set.) Cool completely, about 2 hours. Use foil to lift bars from pan. For bars, cut into 6 rows by 6 rows.

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