Tequila Cream Pasta Bake Pour in the tequila sauce and heavy cream and stir to combine. Fold whipped cream gently into chilled tequila mixture just until blended. Tequila and triple sec combine in this fabulous short cocktail mixed with lime juice.

Ingredients of Tequila Cream Pasta Bake

  1. You need 1 1/2 lb of cubed chicken breast.
  2. It's 1 box of pasta of choice.
  3. It's 1 box of drained spinach.
  4. Prepare of chicken.
  5. It's 1 tsp of oregano.
  6. You need 1 tsp of pepper.
  7. You need 1/2 tsp of italian seasoning.
  8. Prepare of sauce.
  9. You need 1 quart of heavy cream.
  10. It's 1/2 cup of tequilla.
  11. It's 1/2 tsp of red chili flakes.
  12. You need 1 tsp of oregano.
  13. You need 1 tsp of minced garlic.
  14. Prepare 2 tbsp of olive oil.
  15. You need 1 tbsp of garlic salt.
  16. You need 2 tbsp of dried herbs seasonings.
  17. You need 1/2 tsp of pepper.
  18. Prepare 1 tbsp of parsley flakes.
  19. Prepare 4 cup of mozzarella cheese.

Tequila Cream Pasta Bake instructions

  1. preheat oven to 350.
  2. cube chicken and cook with all seasonings till almost done. set aside. drain spinach set aside.
  3. cook pasta as directed.
  4. sauce: add olive oil garlic and all seasonings to pan cook about 1 minute or so. Add in heavy cream & tequila cook down about 15-20 minutes taste for seasonings.
  5. add chicken to bottom of casserole top with spinach, then half of cheese, then pasta now top with your cream sauce. Top with mozzarella & parsley flakes bake 35-45 minutes till golden.
  6. you can add more tequilla to your liking...

Our five-ingredient Italian baked pasta is super easy to make and includes layers of your choice of pasta, three cheeses and marinara sauce. Cooking the pasta a few minutes less than recommended on the packaging helps to keep it from getting too soft when it bakes in the oven. This Creamy Tomato Pasta Bake is based on the same cooking method I use for my One Pot Saucy Mac N Cheese. As the name implies, it is macaroni baked in a classic french "gratin" style with a creamy white sauce made from a roux. It was a childhood favourite and I used to nag my mother to.

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