Chicken, Squash, & Sun-Dried Tomato Alfredo Pasta

Name: Chicken, Squash, & Sun-Dried Tomato Alfredo Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6 serving(s)
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

Submitted by Ali C.

"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!"

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Ready In:: 1hr
Ingredients:: 10
Serves:: 4-6

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

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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Reviews

This is an AMAZING recipe. The flavors are great, and everyone who has tried it loves it! The first time I made this, as a novice cook, I found it difficult to follow the "while doing this, do this" style of the instructions. So, if you are new to cooking, or trying this recipe for the first time, here is what I do: - Prep the chicken and pasta ahead of time. Sometimes I even cook the chicken the night before. Our broiler didn't cut it, so I usually pan cook the chicken, or boil it. Either way, you are going to shred it. - Slice all veggies (we sometimes throw a zucchini is there, or some jarred sundried tomatoes) before cooking. - Once the veggies & sauce are ready, I toss in the chicken, let it warm a bit, then the pasta, let it warm together if necessary, and then serve. - We don't like a lot of spicy heat, so I usually do 1/2 Rotel, 1/2 stewed tomatoes. I also find that I usually want more than one jar of Classico sauce. We use about 1 1/2 jars per recipe, and use the last 1/2 jar for the leftovers. So yummy!!!

LucyLund
I LOVE this! The flavours are restaurant quality. I was looking for a recipe for yellow squash, but, I'd only bought one, so, had to make do, but it was fantastic. I also didn't have a can of Rotel with chilies or alfredo with sun dried tomatoes, so I had to improvise with a can of diced tomatoes, a can of diced mild chilies, a jar of classic alfredo and a generous tablespoon of sun dried tomatoes, chopped. I'll definitely be making this again! Thanks for posting.

Scotland