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Penne Chicken with Sun-Dried Tomatoes

 Penne Chicken with Sun-Dried Tomatoes
“The use of precooked chicken and sauce that comes in a jar make this dish fast and easy to assemble.” The sun-dried tomatoes give this cheesy casserole a sophisticated feel; it's great for company. -Robin Klawinski of Eagle, Idaho
8 ServingsPrep: 20 min. Bake: 50 min.


  • 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.
Nutritional Facts: 1-1/2 cups equals 535 calories,

2 of 2

Penne Chicken with Sun-Dried Tomatoes (continued)

Nutritional Facts: 29 g fat (13 g saturated fat), 136 mg cholesterol, 1,566 mg sodium, 41 g carbohydrate, 4 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.