Chicken-Alfredo Baked Penne

Ingredients

  • 1 box (16 oz) penne pasta
  • 2 tablespoons olive oil
  • 2 lb uncooked chicken tenders (not breaded), cut into chunks
  • Salt and pepper to taste
  • 1 bag (12 oz) Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts, thawed 
  • 2 jars (16 oz each) Alfredo sauce
  • 2 cups shredded mozzarella cheese (8 oz)

Instructions

1 _ In large pot of water, cook 24 oz uncooked penne pasta until al dente as directed on box. Drain; return pasta to pot.

2 _ Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick sauté pan or skillet, heat 2 tablespoons olive oil over medium heat. Add 2 lb uncooked chicken tenders (not breaded), cut into chunks; season with salt and pepper to taste. Cook 5 to 7 minutes or until chicken is no longer pink in center.

3 _ Add chicken to drained pasta. Add 1 bag (12 oz) thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts; toss until all ingredients are evenly distributed. Pour 2 jars (16 oz each) Alfredo sauce over top; stir.


4 _ Pour mixture into ungreased 13x9-inch (3-quart) ceramic or glass baking dish; spread evenly. Sprinkle 2 cups shredded mozzarella cheese (8 oz) evenly over top.

5 _ Bake 18 to 20 minutes or until cheese is melted and mixture is bubbly.

Comments

  1. Ingredients lists 16 oz penne pasta.
    Instructions show 24 oz penne pasta

    ReplyDelete

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