Ingredients
The following ingredients have 4 Servings
- 8 ounces penne pasta, cooked according to package directions and drained
- 1 tablespoon olive oil
- 1 pound chicken breast tenderloins, cubed (or approximately 2 1/2 cups fully cooked cubed or shredded chicken)
- 1 (15 ounce) jar of your favorite Alfredo sauce
- 1/2 cup prepared basil pesto
- 1 (12 ounce) jar roasted red peppers, drained and sliced thinly into about 1 inch strips
- 2 cups tightly packed roughly chopped spinach
- 1 1/4 cups shredded Italian cheese blend, divided
Instruction
- Preheat your oven to 350 degrees F. Grease a baking dish or cast iron skillet.
- Prepare pasta according to package directions.
- While the pasta is cooking, heat olive oil over moderate high heat and add cubed chicken. Cook 4-5 minutes (stirring constantly), or until cooked thoroughly and browned. Remove from heat and set aside.
- Drain pasta once cooked. In a large bowl, combine the cooked pasta, Alfredo sauce, pesto, roasted red peppers, spinach, 1 cup of the shredded cheese blend and cooked chicken. Transfer to baking dish or cast iron skillet and cover with aluminum foil.
- Bake for 30 minutes, or until thoroughly heated. Sprinkle with remaining 1/4 cup of shredded cheese.
