Chicken-Alfredo Baked Penne
1 Box (16 Oz) Penne Pasta
2 Tablespoons Olive Oil
3 Lb Uncooked Chicken Tenders (not Breaded), Cut Into Chunks
1/2 Teaspoon Kosher Salt And Fresh Ground Pepper To Taste
2 Bag (12 Oz) Frozen Broccoli Cuts, Thawed
2 Pkg Cremini Mushrooms Sliced
2 Cups Shredded Mozzarella Cheese (8 Oz)
1 Cup Shredded Parmesan
In large pot of water, cook penne pasta until al dente as directed on box. Drain; return pasta to pot.
Meanwhile, heat oven to 350°F. In 12-inch nonstick skillet, heat olive oil over medium heat. Add uncooked chicken tenders; season with salt and pepper. Cook 5 to 7 minutes or until chicken is no longer pink in center. Add garlic and toss; cook for 2 minutes.
Add chicken and broccoli to pasta; stir to combine. Stir in Alfredo sauce until well blended. Add 2 Cups of Mozzarella Cheese and fold into mixture.
Pour mixture evenly into ungreased 13×9-inch (3-quart) glass baking dish. Sprinkle Parmesan cheese evenly over top.
Bake 30 to 40 minutes or until heated through in center and cheese is melted.
How About A Wedgie? Salad That Is….
1-2 Heads Iceberg Lettuce, Quartered
1 Pound Uncured Bacon, Cooked And Crumbled
Cherry Tomatoes, As Needed
For The Ranch:
½ Cup Full-Fat Greek Yogurt
½ Cup Full-Fat Coconut Milk
1 Tablespoon Apple Cider Vinegar
1-2 Cloves Garlic
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
2 Tablespoons Fresh Dill
1 Teaspoon Fresh Chives
Optional for serving: protein of choice