Penne Chicken with Sun-Dried Tomatoes Recipe
- 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
- Cook pasta according to package directions. Meanwhile, in a small skillet, saute mushrooms in butter; set aside.
- 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.
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Penne Chicken with Sun-Dried Tomatoes(4)
Sort By :
Ours seemed to have a bitter taste that made it not taste very good, i am not sure why or what it was. :( Neither my husband or i could eat very much.
This is extremely tasty and great on a chilly day. Try it you will love it!
Loved it! It has quickly become a go-to recipe for me. I've served it to guests & taken it to friends - both asked for the recipe. Enjoy!
More Recipe Collections
- Baked Chicken >
- Baked Pasta >
- Casseroles >
- Cheese Recipes >
- Chicken Casserole >
- Chicken Casserole Recipes >
- Chicken Casseroles >
- Chicken Dinner Recipes >
- Chicken Main Dishes >
- Chicken Pasta >
- Chicken Pasta Recipes >
- Chicken Recipes >
- Cinco de Mayo Dinners >
- Cinco de Mayo Recipes >
- Dinner Recipes >
- Mexican Casserole Recipes >
- Mexican Casseroles >
- Mexican Chicken Casserole >
- Mexican Chicken Recipes >
- Mexican Dinners >