Penne Chicken with Sun-Dried Tomatoes |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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âThe use of precooked chicken and sauce that comes in a jar make this dish fast and easy to assemble.â The sun-dried tomatoes give this cheesy casserole a sophisticated feel; it's great for company. -Robin Klawinski of Eagle, Idaho Ingredients:
3-3/4 cups uncooked penne pasta |
1 jar (6 ounces) sliced mushrooms, drained |
1 tablespoon butter |
2 jars (15 ounces each) sun-dried tomato alfredo sauce |
2 packages (9 ounces each) ready-to-use southwestern chicken strips |
2 cups oil-packed sun-dried tomatoes, drained and chopped |
4 green onions, sliced |
1/8 teaspoon pepper |
1-1/2 cups shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a small skillet, saute mushrooms in butter; set aside.
2. In a large bowl, combine the Alfredo sauce, chicken, tomatoes, green onions, pepper and reserved mushrooms. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish.
3. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Yield: 8 servings.
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