Penne Chicken with Sun-Dried Tomatoes Recipe

4 5 10
Penne Chicken with Sun-Dried Tomatoes Recipe
Penne Chicken with Sun-Dried Tomatoes Recipe photo by Taste of Home
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Penne Chicken with Sun-Dried Tomatoes Recipe

Read Reviews
4 5 10
Publisher Photo
“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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 3-3/4 cups uncooked penne pasta
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 tablespoon butter
  • 2 jars (16 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

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 Parmesan cheese. Bake 5-8 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Penne Chicken with Sun-Dried Tomatoes in Simple & Delicious September/October 2008, p55

Nutritional Facts

1-1/2 cups: 535 calories, 29g fat (13g saturated fat), 136mg cholesterol, 1566mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 30g protein.

  • 3-3/4 cups uncooked penne pasta
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1 tablespoon butter
  • 2 jars (16 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
  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 Parmesan cheese. Bake 5-8 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Penne Chicken with Sun-Dried Tomatoes in Simple & Delicious September/October 2008, p55

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katlaydee3 User ID: 3741999 248446
Reviewed May. 21, 2016

"This was just okay to me; somewhat of an off-taste. It was edible but I won't be making again."

MY REVIEW
BNavarro0331 User ID: 5356128 84427
Reviewed Nov. 2, 2010

"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."

MY REVIEW
cardonahuffam User ID: 3287925 140222
Reviewed Sep. 30, 2010

"Great Taste!"

MY REVIEW
jmillward02 User ID: 1537496 162470
Reviewed Dec. 29, 2009

"This is extremely tasty and great on a chilly day. Try it you will love it!"

MY REVIEW
deb_dakin User ID: 3272565 162469
Reviewed Oct. 21, 2008

"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!"

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