Chicken Alfredo Pasta Bake

16 oz. package uncooked rotini pasta
1 cup butter
1 cup whipping cream **
1 1/2 cups freshly shredded Parmesan Cheese **
1/2 tsp salt
pepper, if desired
3 green onions, chopped
1 can Hunt’s petite diced tomatoes, drained
1 cup shredded mozzarella
Cubed Cooked Chicken


In a large pot, cook the pasta according to package directions.
Meanwhile, in another sauce pan over medium-low heat, heat the butter and whipping cream until the butter is melted. be sure to sitr constantly.
Add the cheese, salt and pepper to the butter/cream mixture and stir until the cheese is melted.
Drain the pasta and return to the same pot used to cook it. Toss the pasta with the cheese sauce.
Then fold in the drained tomatoes and green onion. Pour pasta into a 9 x 13 inch baking dish and top with shredded mozzarella. Bake at 350 for about 15 minutes until bubbly and cheese has melted. Serves 8.
** Note: evaporated fat free milk and reduced fat Parmesan cheese can be used for a low fat version