Penne With Chicken, Spinach, And Tomato Alfredo
- 1 box penne pasta
- 1 1/2 lbs boneless chicken breasts
- 2 jars Classico Alfredo with sun dried tomatoes
- 1 box chopped frozen spinach
- 1 (14.5 oz.) can diced Italian tomatoes salt and pepper, to taste
Thaw spinach completely in a colander lined with a few paper towels. Squeeze spinach completely dry. Cut up chicken into bite size pieces. Brown in a skillet.
Keep warm. Cook penne according to package. Meanwhile, in a medium sauce pan, add both jars of sauce, tomato and spinach. Bring to a simmer on low heat, stirring occasionally. Continue simmering for 10 minutes or so. When pasta is done, drain and place in a large serving bowl. Add chicken and stir. Add Alfredo mixture and stir again.