CHICKEN ALFREDO DIP WITH PASTA CHIPS RECIPE BY TASTY

Chicken Alfredo Dip With Pasta Chips Recipe by Tasty image

Provided by Betsy Carter

Time 55m

Yield 8 servings

Number Of Ingredients 10

2 cups vegetable oil
1 box lasagna noodle, cooked according package instructions, drained and patted dry
2 teaspoons kosher salt
½ cup grated parmesan cheese, divided
2 teaspoons dried oregano
2 chicken breasts, grilled, cut into 1/2 in (1 1/4 cm) cubes
8 oz cream cheese, room temperature
1 jar alfredo sauce
1 ½ cups shredded mozzarella cheese, divided
nonstick cooking spray, for greasing

Steps:

Heat the oil in a large, high-walled skillet over medium-high heat until it reaches 350°F (180°C). Line a baking sheet with paper towels and place a wire rack on top. Set nearby.
Preheat the oven to 350°F (180°C)
Make sure the lasagna noodles are very dry, then cut into small triangles.
Working in batches, fry the noodle triangles in the hot oil until golden brown, about 2 minutes. Use a slotted spoon to transfer to the prepared baking sheet to drain. Sprinkle all over with the salt, ¼ cup (25 G) of Parmesan, and the oregano.
In a large bowl, combine the chicken, cream cheese, alfredo sauce, and 1 cup (100 G) of shredded mozzarella. Stir well.
Grease an 8-inch (20 cm) square baking dish with nonstick spray. Pour the chicken alfredo dip into the dish and top with the remaining ¼ cup (25 G) Parmesan and ½ cup (50 G) mozzarella.
Bake the dip for 25 minutes, until the cheese is melted and bubbling. Turn the oven to broil and broil the dip for 2 minutes, until the cheese is browned on top.
Serve the dip warm with the lasagna chips for dipping.
Enjoy!

Nutrition Facts : Calories 796 calories, Carbohydrate 6 grams, Fat 76 grams, Fiber 0 grams, Protein 22 grams, Sugar 2 grams