Mini Penne with Spicy Chicken Alfredo
| 8 | ounces dried mini penne pasta, Barilla® |
| 1 | jar (16-ounce) Alfredo sauce, Classico® |
| 1 | can (14.5-ounce) diced tomatoes with basil, garlic, and oregano, Del Monte® |
| 1 | tablespoon Italian seasoning, McCormick® |
| 1/2 | teaspoon red pepper flakes, McCormick® |
| 2 | packages (6 ounces each) refrigerated cooked chicken breast strips, Oscar Mayer® or Louis Rich® |
| 1 | can (2.25-ounce) sliced black olives, drained, Early California® |
| Shredded Parmesan cheese, Kraft® |
1. In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover; keep warm.
2. Meanwhile, in a medium saucepan, combine Alfredo sauce, tomatoes, Italian seasoning, and red pepper flakes over medium heat. Stir in chicken and olives. Bring to a simmer; cook for 10 minutes.
3. Serve hot over cooked pasta. Top with Parmesan cheese.
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