Roasted Chicken Penne

This is a great comfort food recipe for a cold day. It reminds me of chicken pot pie, in pasta form.



Roasted Chicken Penne
Source: The Everything Quick and Easy 30-Minute, 5-Ingredient Cookbook by Linda Larsen

2 cups penne pasta
2 roasted deli chicken breasts (I used boneless skinless breasts that I poached myself)
1 10-oz jar garlic Alfredo sauce
1/2 cup chicken gravy (from deli or jar)
2 cups frozen mixed vegetables, thawed and drained

1. Bring a large pot of water to a boil and cook penne pasta according to package directions. Meanwhile, remove meat from chicken and shred. Combine with Alfredo sauce, chicken gravy, and vegetables in a large saucepan over medium heat. Cook, stirring occasionally, until sauce bubbles and chicken and vegetables are hot, about 8 to 10 minutes.

2. When pasta is cooked al dente, drain thoroughly and add to chicken mixture, stirring and tossing gently. Cook for another 1 to 2 minutes to heat through and serve.

Serves 4.