Chicken-Alfredo Baked Penne Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 24 oz. uncooked penne pasta (1 1/2 boxes)
2 tlsp. 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 C. shredded mozzarella cheese (8 oz.)
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Directions: |
Directions:1. Bring a large pot of water to a boil and cook 24 oz. uncooked penne pasta until al dente as directed on box. Drain off heat and return pasta to pot.
2. Meanwhile, heat oven to 350°F. In 10 to 12 inch nonstick sauté pan or skillet, heat 2 tbsp. olive oil over medium heat. Add 2 lbs. uncooked chicken tenders (not breaded), cut into chunks; season with salt and pepper to taste. Cook 5 to 7 min. 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 9 x13 inch ceramic or glass baking dish; spread evenly. Sprinkle 2 cups of Shredded mozzarella cheese (8 oz.) evenly on top.
5.Bake 18-20 min. or until cheese is melted and mixture is bubbly. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 min. |
Personal
Notes: |
Personal
Notes: Let water boil and noodles cook while you cut your chicken into pieces. When you begin to cook your chicken go ahead and heat the olive oil and preheat oven.
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