Inspired by: Real Mom Kitchen
Here is another recipe I found on Pinterest and modified. It’s my semi-homeade knock off.The Real Mom Kitchen version probably tastes a lot richer than my version because it’s from scratch. I’ll eventually try it, but this time, I needed something quick and easy.
Prep: 10 minutes | Cook: 25 Minutes | Bake: 400° | Makes: 2-4 servings
6 tablespoons butter, plus more for baking dishes
salt and black pepper
penne rigate (I used a little more than half a box to feed two)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (All I had on hand were chicken breast tenders so I used about 6.)
6 garlic cloves, finely minced
1/2 onion, diced
1 large can of mushrooms (If you have fresh, those will taste even better)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 bag shredded mozzarella
1/4 parmesan cheese
1 jar of your favorite alfredo sauce
Preheat oven to 400 degrees. Butter baking dish. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Cut chicken into bite-sized pieces. While chicken pan is still hot, toss the mushrooms, tomatoes, garlic and onion in and saute until golden brown (3-4 minutes). I just got new pans and they are sans the non stick so I added a little white wine to deglaze and get all the goodies unstuck.
Combine the pasta, alfredo sauce, mushroom mixture, half the bag of mozzarella and all the parmesan cheese. Pour entire mixture into buttered baking dish. Top with remaining cheese.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.