Penne Chicken With Sun-Dried Tomatoes

• 3-3/4 cups uncooked penne pasta
• 2 jars (15 ounces each) sun-dried tomato Alfredo sauce
• 2 packages (9 ounces each) ready-to-use Southwestern chicken strips
• 2 cups oil-packed sun-dried tomatoes, drained and chopped
• 1 jar (6 ounces) sliced mushrooms, drained
• 4 green onions, sliced
• 1/8 teaspoon pepper
• 1-1/2 cups shredded Parmesan cheese

1. Cook pasta according to package directions.
2. In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish.
3. Cover and bake at 350u0b0 for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350u0b0 for 50-60 minutes or until bubbly.

penne pasta, alfredo sauce, ready, tomatoes, mushrooms, green onions, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/penne-chicken-with-sun-dried-tomatoes/ (may not work)