Ingredients
- 1 jar ( 8.5 ounce) oil-packed sun-dried tomatoes (julienned, with the oil reserved)
- 2 large (10 ounces) boneless skinless chicken breasts (chopped)
- 1 yellow onion (halved and sliced into half-moons)
- 3 cloves garlic, minced (fresh)
- 8 ounces prosciutto ham (thinly sliced and cut into thin ribbons, 1 cup)
- 1 cup sliced mushrooms (fresh, I used baby bellas)
- 1 box (16 ounce) dry penne pasta (cooked)
- Oregano, to taste
- Thyme, to taste
- Crushed red pepper, to taste
- 1 jar (16 ounce) alfredo sauce (Classico Sun Dried Tomato Alfredo sauce)
- Italian blend shredded cheese, as much as you like
- Olive oil, as needed
How to Make
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Step 1: Separate the julienned sun-dried tomatoes from the oil in the jar.
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Step 2: Heat the oil in a large skillet over medium heat.
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Step 3: Add the diced chicken, and any additional olive oil as necessary.
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Step 4: Before the chicken is completely cooked through, add the onions and garlic and saute until crisp-tender. Add reserved sun-dried tomatoes, prosciutto, and mushrooms, and continue to saute.
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Step 5: Heat a pot of water to boiling and cook penne as directed. Drain.
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Step 6: Add dried herbs and pepper flakes to large skillet, adjusting heat and seasonings as necessary.
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Step 7: Add pasta to skillet, stirring to combine.
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Step 8: Add entire jar of pasta sauce and heat until slightly thickened and thoroughly combined.
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Step 9: Add shredded cheese as desired (one large handful to start) and stir until melted and combined into mixture.
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Step 10: Serve hot, and sprinkle a little more cheese over each bowl.
We hope you enjoy this recipe!
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