Chicken Squash Sun Dried Tomato Alfredo Pasta

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This is one of my favorite recipes ever... I cook it at least twice a month. It was passed down from my mom, easy to make & delicious. Enjoy!!

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Steps

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First , broil the chicken depending on your oven.

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When it is white all the way through , take it out of the oven and let it cool.

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Boil water , and once water is boiling , add box of penne pasta and cook until al dente.

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While the water is heating up / pasta is cooking -- dice the squash and the onion.

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Melt 2 tablespoons of butter in a large pan and add the squash and onion.

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Right before they are finished , add garlic.

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Sautee until both are softened.

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When the chicken is cooled down , tear into strips and add to the squash and onion mixture.

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Add the can of rotel tomatoes & the jar of sun dried tomato alfredo sauce.

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Stir and add salt and pepper to taste.

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Drain the penne pasta and toss it with the other 2 tablespoons of butter , add to the sauce , mix the sauce into the pasta well , and then grate fresh cheese on top.

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I like to serve with pillsbury crescent rolls -- enjoy !.

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Ingredients

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boneless skinless chicken breasts, rotel tomatoes & chilies, onion, squash, butter, garlic, classico alfredo with sun dried tomatoes, penne pasta, salt and pepper, monterey jack pepper cheese