By:Mama’s Guide Recipes


2 tablespoons Italian dressing (not the creamy kind)
3 boneless skinless chicken breasts, cut into cubes
16 ounces small/medium sized penne pasta
1 24-ounce jar of your favorite Alfredo sauce (Or you can make your own.
1 tablespoon dried oregano
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 1/2 cups sun dried tomatoes (optional)***fresh chopped parsley as garnish***other add ins that would be great include steamed broccoli, peas, roma tomatoes, red peppers, or your favorite veggies!


Heat chicken and Italian dressing in a large 12 inch skillet over medium high heat
Season chicken with salt and pepper to taste.
Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
Add the box of pasta and the alfrato sauce.
Fill the empty marinara jar with water and add to the skillet.
Add the salt and pepper to taste and the dried oregano. Lightly stir the mixture to combine.
Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking.
***Stir in the sun dried tomatoes.Cover with grated parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted.
You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
Top with chopped parsley and serve!

credits Mary Anne Elledge-Guiney— with Haidee Arugay, Sarah C Musonda, Petro Bester van Aswegen and Lily Vonda Yeung.

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