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Categories:Viewed: 44 - Published at: 2 years ago
Ingredients
- 3 boneless skinless chicken breasts
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 medium onion
- 2 -3 medium sized squash
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 1 (16 ounce) jar Classico Alfredo with sun dried tomatoes
- 1 (8 ounce) box penne pasta
- salt and pepper
- 2 ounces monterey jack pepper cheese, to add even more spice Parmesan or 2 ounces cheddar cheese
Method
- 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!
