ground chicken (1 lb but depending on how many people you are serving- maybe more)
frozen peas (half bag)
2 shallots
(half of bag) Parmesan and Romano shredded cheese (Sargento)
(handful) mozzarella, shredded
1 garlic clove
olive oil
sea salt, to taste
pepper, to taste
1 sprig if fresh tarragon (1 tsp dried)
1/4 cup chicken broth
1 lb. elbow macaroni
2 jars Bertolli mushroom alfredo sauce
bread crumbs (handful or more)

Preheat oven to 350°F.

Mince garlic and shallots. Heat pan, when pan is heated drizzle olive oil. Boil macaroni.

Sauté ground chicken until all white. Drain the fat. Place chicken back in pan and add garlic and shallots, sauté the garlic and shallots in the same pan as chicken.

When pasta is al denté (drain pasta), add to the same pan as chicken. Add the half bag of frozen peas, tarragon, salt, pepper, chicken broth. To finish it off add the mushroom alfredo sauce with the Parmesan and Romano, and mozzarella cheeses. Stir all together.

Place ingredients into a casserole dish and sprinkle the extra cheese on top along with the bread crumbs.

P.S. Everything is cooked, so all you need to do is brown the cheese and bread crumbs.

Submitted by: Shauna