This is one of my Jason's favorites! It's also quick and simple!
3 Skinless Boneless Chicken Breasts
½ Bottle Kraft Zesty Italian Salad Dressing
1 lb Dried Penne Pasta
1 jar Bertoli Alfredo Sauce
1 can DelMonte Diced Tomatoes with Basil, Garlic, & Oregano
1 Tbsp. Italian Seasoning
½ tsp. Crushed Red Pepper
½ c. Grated or Shredded Parmesan Cheese
In a Ziploc freezer bag, place the 3 boneless skinless chicken breasts and ½ bottle of Kraft Zesty Italian Salad Dressing. Marinate for 8 hours. (I typically do it the night before, so I don’t forget.)
In a large pot of boiling, salted water, cook the pasta according to package directions. Drain well; return to hot pot. Cover and keep warm.
Grill the marinated chicken breasts until cooked through.
Meanwhile, in a medium sauce pan, combine the Alfredo sauce, tomatoes, Italian seasoning, red pepper, and parmesan cheese. Bring to a simmer and cook for 10 minutes.
Pour over cooked pasta. Chop the chicken into bite size pieces. Add the chicken to the sauce and pasta. Mix and enjoy.
* This normally from start to finish takes less than 20 minutes to put together as long as you marinate the chicken the night before.
* You can also use the pre-cooked grilled chicken strips for a quicker dinner.