2 ounces Asiago cheese, grated (about a heaping 1/2 cup)
1/2 cup whole or 2% plain Greek yogurt
1/2 cup heavy cream
1/2 cup basil pesto
Kosher salt
Freshly ground black pepper
2 large eggs
2/3 cup cooked, shredded chicken (optional)
Instructions
Spread the doubled pasta mixture into a prepared 9x13-inch baking dish and proceed with the recipe.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
