Chicken-Alfredo Baked Penne

Ingredients

24

oz uncooked penne pasta (1 1/2 boxes)

2

tablespoons olive oil

2

lb uncooked chicken tenders (not breaded), cut into chunks

Salt and pepper to taste

1

bag (12 oz) frozen broccoli cuts, thawed

2

jars (16 oz each) Alfredo sauce

2

cups shredded mozzarella cheese (8 oz)

Directions

1. In large pot of water, cook 24 oz uncooked penne pasta until al dente as directed on box. Drain; return pasta to pot.
2. Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick sauté pan or skillet, heat 2 tablespoons olive oil over medium heat. Add 2 lb uncooked chicken tenders (not breaded), cut into chunks; season with salt and pepper to taste. Cook 5 to 7 minutes or until chicken is no longer pink in center.
3. Add chicken to drained pasta. Add 1 bag (12 oz) thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts; toss until all ingredients are evenly distributed. Pour 2 jars (16 oz each) Alfredo sauce over top; stir.
4. Pour mixture into ungreased 13x9-inch (3-quart) ceramic or glass baking dish; spread evenly. Sprinkle 2 cups shredded mozzarella cheese (8 oz) evenly over top.
5. Bake 18 to 20 minutes or until cheese is melted and mixture is bubbly.