Chicken Alfredo With Sun Dried Tomatoes

• 2 1/2 cups penne pasta half of a 16-oz./1 lb. box
• 2 chicken breasts
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 tablespoon garlic
• 1 tablespoon italian seasoning
• 1/4 cup flour
• 3 cups milk
• 1 cup button mushrooms about 8-10, sliced
• 8 ounces sun dried tomatoes
• 2 cups Italian cheese blend

1. Preheat oven to 375 degrees.
2. Boil water and cook pasta short of al dente. Drain. Return pasta to pot (no heat).
3. Cut chicken into small pieces with kitchen scissors. Cook over medium heat in skillet with oil. Add salt and pepper to taste. Add cooked chicken to pasta.
4. In another large pot, melt butter. Add garlic and Italian seasonings. Add flour and whisk until combined. Add milk slowly, mixing thoroughly with the whisk. Add mushrooms and tomatoes.
5. Remove from heat and slowly add 1 1/2 cups of cheese. Add mixture to pasta.
6. Put everything into a 2-qt. casserole dish and top with remaining cheese.
7. Bake 20-30 minutes, until cheese is bubbly and golden brown on top.

penne pasta, chicken breasts, olive oil, butter, garlic, italian seasoning, flour, milk, button mushrooms, tomatoes, italian cheese blend

Taken from www.yummly.com/recipe/Chicken-Alfredo-with-Sun-Dried-Tomatoes-979276 (may not work)