Creamy Tomato Garlic Herb Chicken Rotini

By WaffleCrumbs

This recipe came from Butterball.com, but I modified it a bit to my liking. I don't use prepackaged cooked meat and I used more Alfredo sauce.

Ingredients

• 8 oz (3 c.) rotini pasta
• 1 can (28 oz.) diced tomatoes with basil, garlic & oregano, undrained
• 1 jar (14 oz.) Alfredo sauce
• 3 boneless, skinless, cooked chicken breasts, cut into strips
• 1 cup shredded mozzarella cheese
• chopped fresh parsley, optional (if no fresh, add dried)

Preparation

Step 1

Cook pasta according to package directions, rinse & drain. Set aside. Pour tomatoes with liquid into large skillet. Bring to a boil over med - high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Stir in Alfredo sauce, cook until heated through. Set aside. Stir pasta into sauce mixture. Stir in chicken and sprinkle with cheese. Remove from heat. Cover skillet with lid. Let stand 5 minutes or until cheese is melted. Sprinkle with parsley if desired.