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Enjoy this recipe from Fresh from the Farmstand Cookbook.
Submitted by: Jenny Unternahrer from Wayland, IA
6 c. penne pasta, uncooked
3 boneless, skinless chicken breasts, diced
2 to 3 t. olive oil
2 zucchini, diced
2 yellow squash, diced
1 green or red pepper, diced
1/2 red onion, diced
8-oz. pkg. sliced mushrooms
2 16-oz. jars Alfredo sauce
2 c. shredded Italian-blend or mozzarella cheese
Cook pasta according to package directions; drain. Meanwhile, in a large skillet over medium heat, cook chicken in oil until nearly done. Add vegetables and cook almost to desired tenderness. In a large bowl, combine chicken mixture and pasta; stir in Alfredo sauce. Transfer to 2 greased 2-quart casserole dishes; top with cheese. Wrap and freeze one dish for later (thaw before baking). Bake, uncovered, at 350 degrees for 30 minutes, until bubbly and cheese is melted. Serves 4 to 6. | |
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Cook pasta according to package directions; drain. Meanwhile, in a large skillet over medium heat, cook chicken in oil until nearly done. Add vegetables and cook almost to desired tenderness. In a large bowl, combine chicken mixture and pasta; stir in Alfredo sauce. Transfer to 2 greased 2-quart casserole dishes; top with cheese. Wrap and freeze one dish for later (thaw before baking). Bake, uncovered, at 350 degrees for 30 minutes, until bubbly and cheese is melted. Serves 4 to 6. |
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