Ingredients
12
oz (about 4 cups) uncooked penne pasta (from 16-oz box)
2
tablespoons olive oil
2
packages (14 oz each) chicken tenders (not breaded), cut into 1-inch pieces
1/4
teaspoon salt
1/4
teaspoon ground pepper
1
bag (12 oz) frozen broccoli cuts, thawed
2
jars (16 oz each) Alfredo pasta sauce
2
cups shredded mozzarella cheese (8 oz)
Preparation
Heat oven to 350°F.
Cook pasta as directed on box; drain.
Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, salt and pepper; cook 6 to 8 minutes or until chicken is no longer pink. Add pasta, broccoli and Alfredo sauce; carefully stir until well blended.
Spoon pasta mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish; sprinkle with cheese.
Bake 25 to 30 minutes or until cheese is melted and thoroughly heated.
