ALFREDO PASTA

INGREDIENTS
8 oz pasta, cooked and drained (I used penne)
2 cups broccoli florets (I used frozen broccoli florets, defrosted)
1 cup mushrooms (I omitted)
1-1/2 cups chicken, cooked and shredded or diced (I used pre-cooked chicken strips, diced)
1 jar alfredo sauce (I made scratch alfredo sauce, recipe after cut)
2 cloves garlic, minced
1/2 cup mozzarella cheese (I used 1 cup, divided)
1/2 cup Parmesan cheese (I use about 1/3 cup instead)
2 tbsp butter

COOKING INSTRUCTIONS
Preheat oven to 350 F degrees.
Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic, alfredo sauce, 1/2 cup mozzarella cheese until combined.
Place mixture into baking dish and top with 1/2 cup mozzarella and parmesan cheese.
Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly.

Alfredo Sauce
INGREDIENTS
1/2 cup (1 stick) butter
2 garlic clove, minced
2 cups heavy cream
1/4 teaspoon white pepper (I used regular pepper)
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

INSTRUCTIONS
Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the mozzarella cheese and stir until smooth. STIR FREQUENTLY.