2 lbs. boneless skinless chicken breasts
3 tsp. Kinder’s Mediterranean Seasoning
1 lb. penne pasta
2 15 oz. alfredo sauces
1 lb. mozzarella cheese, shredded
3 oz. smoked sun-dried tomatoes, julienne cut
1/4 cup parmesan cheese, grated
Season both sides of chicken breasts with 2 tsp. Kinder’s Mediterranean Seasoning and place in refrigerator for 20 minutes. Remove chicken from refrigerator and allow to get to room temperature before cooking.
Heat half of the olive oil in a skillet over medium heat and add chicken, cook for 7-9 minutes on each side or until chicken is no longer pink inside. Internal temperature should reach 165°F. Remove chicken, slice into 1-2 inch chunks and set aside.
In a large pot of boiling water, cook pasta according to package directions until al dente. Drain immediately and set aside.
Empty the alfredo sauce into your skillet on medium heat, stirring frequently. Once the sauce begins to bubble, add the sun-dried tomatoes and allow to simmer for 5-7 minutes. Remove from heat and allow to cool.
In a large mixing bowl, stir together the pasta, 2/3 of the mozzarella cheese and the sauce.
Pre-heat oven to 350ºF.
Pour pasta mixture into a large casserole dish and top with the rest of the mozzarella cheese. Dust lightly with a little Kinder’s Mediterranean Seasoning and bake for 15-20 minutes, or until the cheese begins to brown slightly on top.
Serve warm, with a sprinkle of fresh parmesean cheese. Enjoy!
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