By: Ginny Smith
Ingredients:
3 boneless, skinless chicken breasts, marinated and grilled
1 cup bottled, garlic Italian salad dressing
12-ounce package uncooked penne pasta (Approximately 4 cups)
1 small carton fresh, whole mushrooms, sliced (Pre-sliced mushrooms too big, brownish and dry)
3 cloves fresh garlic, minced
½ cube butter (for mushrooms)
4 cups Alfredo sauce (best buy - Western Family Alfredo sauce package mixes)
3 cups 2% milk
1 cube butter (for Alfredo sauce)
1 small jar marinated, sun-dried tomatoes, drained (usually in Produce Department)
2 cups shredded mozzarella cheese
4 Roma tomatoes, diced
1 large can sliced black olives, drained
Parsley flakes, dry
Directions:
Marinate chicken breasts in garlic Italian salad dressing 2-4 hours. Grill chicken 5-6 minutes on each side (do not over cook!). Slice each chicken breast in half lengthwise and then in bite-size pieces. Cook pasta according to package (approximately 12 minutes), drain. Sauté garlic and mushrooms in ½ cube melted butter (careful not to overcook), drain thoroughly. Cook Alfredo sauce according to package.
Preheat oven to 350 degrees. In 3-quart casserole dish, layer cooked pasta, grilled chicken, mushrooms and marinated sun-dried tomatoes. Pour Alfredo sauce over all layers, mixing everything together. Cover with foil and bake 30 minutes, until hot and bubbly. Remove foil. Sprinkle mozzarella cheese over Alfredo sauce. Return to oven until cheese melts (careful not to brown the cheese). Sprinkle 1 cup diced Roma tomatoes on top of cheese, horizontally down center of penne pasta. Top tomatoes with sliced black olives over. Sprinkle on parsley flakes.
Serves 10. Serve with green salad, bread sticks and Italian Crème Sodas.
