Chicken, Squash, & Sun-Dried Tomato Alfredo Pasta

Recipe by Ali C.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First, broil the chicken (4-6 minutes each side) depending on your oven. When it is white all the way through, take it out of the oven and let it cool.
  • Boil water, and once water is boiling, add box of penne pasta and cook until al dente.
  • While the water is heating up/pasta is cooking -- Dice the squash and the onion. Melt 2 tablespoons of butter in a large pan and add the squash and onion. Right before they are finished, add garlic. Sautee until both are softened.
  • When the chicken is cooled down, tear into strips and add to the squash and onion mixture. Add the can of Rotel tomatoes & the jar of sun dried tomato alfredo sauce. Stir and add salt and pepper to taste.
  • Drain the penne pasta and toss it with the other 2 tablespoons of butter, add to the sauce, mix the sauce into the pasta well, and then grate fresh cheese on top.
  • I like to serve with Pillsbury crescent rolls -- Enjoy!
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