Print Options

 
 
 
 Print
Penne Chicken with Sun-Dried Tomatoes Recipe

Penne Chicken with Sun-Dried Tomatoes Recipe

“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
TOTAL TIME: Prep: 20 min. Bake: 50 min. YIELD:8 servings

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.

Nutritional Facts

1-1/2 cups equals 535 calories, 29 g fat (13 g saturated fat), 136 mg cholesterol, 1,566 mg sodium, 41 g carbohydrate, 4 g fiber, 30 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.