Ingredients

The following ingredients have 4 Servings
  • 2 Chicken Breasts
  • 1 Cup Italian Salad Dressing
  • 3 Cups Penne Pasta
  • 15 oz Alfredo Pasta Sauce
  • 8 oz Italian Blend Cheese (shredded)
  • 4 Roma Tomatoes (seeded and chopped)
  • 4 Tbsp Fresh Basil (chopped)
  • 2 Garlic Cloves (minced)
  • 6 Tbsp Olive Oil

Instruction

  • Place the chicken breasts into a large bowl. Pour the Italian dressing over the chicken. Cover with plastic wrap and place into the refrigerator. Allow the chicken to marinate for at least 2 hours.
  • In a medium bowl, combine the chopped tomatoes, basil, and garlic. Toss with olive oil. Set aside.
  • Bring a large pot of salted water to a boil. Add the penne pasta and cook al dente according to package directions.
  • Heat the grill to medium-high heat. Remove the chicken from the marinade and place it onto the grill. Discard the marinade. Grill the chicken breasts until fully cooked. The internal temperature should be 165°F.
  • Remove the chicken from the grill and allow it to cool for 10 minutes. Slice the chicken into thin strips.
  • Preheat the oven to 350°F.
  • Lightly grease a 9×13 inch casserole dish. Drain the noodles and toss them with the alfredo sauce. Fold in the sliced chicken.
  • Put the noodle and chicken mixture into the prepared casserole dish. Top with the shredded Italian blend cheese.
  • Bake the casserole or 30 minutes or until the cheese is lightly brown and the mixture is bubbly. Top with the tomato and basil mixture.