24
oz uncooked penne pasta (1 1/2 boxes)
2
tablespoons olive oil
2
lb uncooked chicken tenders (not breaded), cut into chunks
Salt and pepper to taste
1
bag (12 oz) Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts, thawed
2
jars (16 oz each) Alfredo sauce
2
cups shredded mozzarella cheese (8 oz)
24 Dinners Smart Moms Make Only 5 ingredients make for a great penne recipe with creamy and delicious Alfredo sauce, chunks of chicken and frozen broccoli. *Email Address Separate email addresses with commas *Your Email Address Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick sauté pan or skillet, heat 2 tablespoons olive oil over medium heat. Add 2 lb uncooked chicken tenders (not breaded), cut into chunks; season with salt and pepper to taste. Cook 5 to 7 minutes or until chicken is no longer pink in center. Add chicken to drained pasta. Add 1 bag (12 oz) thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts; toss until all ingredients are evenly distributed. Pour 2 jars (16 oz each) Alfredo sauce over top; stir. Pour mixture into ungreased 13x9-inch (3-quart) ceramic or glass baking dish; spread evenly. Sprinkle 2 cups shredded mozzarella cheese (8 oz) evenly over top. Bake 18 to 20 minutes or until cheese is melted and mixture is bubbly. Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick sauté pan or skillet, heat 2 tablespoons olive oil over medium heat. Add 2 lb uncooked chicken tenders (not breaded), cut into chunks; season with salt and pepper to taste. Cook 5 to 7 minutes or until chicken is no longer pink in center. Add chicken to drained pasta. Add 1 bag (12 oz) thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts; toss until all ingredients are evenly distributed. Pour 2 jars (16 oz each) Alfredo sauce over top; stir. Pour mixture into ungreased 13x9-inch (3-quart) ceramic or glass baking dish; spread evenly. Sprinkle 2 cups shredded mozzarella cheese (8 oz) evenly over top. Bake 18 to 20 minutes or until cheese is melted and mixture is bubbly. Wheaties
