Chicken, Squash, & Sun-Dried Tomato Alfredo Pasta |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is one of my favorite recipes ever... I cook it at least twice a month. It was passed down from my Mom, easy to make & delicious. ENJOY! 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 |
Directions:
1. 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.
2. Boil water, and once water is boiling, add box of penne pasta and cook until al dente.
3. 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.
4. 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.
5. 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.
6. I like to serve with Pillsbury crescent rolls - Enjoy!
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