Mini Penne with Spicy Chicken Alfredo

By á-47

Ingredients

• 8 oz. dried mini penne pasta (Barilla)
• 1 jar (16 oz) alfredo sauce (Classico)
• 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano
• 1 Tbsp. Italian seasoning
• 1/2 tea. red pepper flakes
• 2 pkgs. (6 oz each) refrigerated cooked chicken breast strips (Oscar Mayer oir Louis Rich)
• 1 can (2.25 oz) sliced black olives, drained
• Shredded parmesan cheese

Preparation

Step 1

In a large pot, cook pasta according to package directions. Drain well; return to hot pot. Cover; keep warm.

Meanwhile, in a medium saucepan, combine Alfredo sauce, tomatoes, Italian seasoning and red pepper flakes over medium heat. Stir in the chicken and olives. Bring to a simmer, cook for 10 minutes.

Serve hot over cooked pasta. Top with parmesan cheese.