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Mediterranean Alfredo Chicken & Sun-dried Tomato Baked Ziti


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


Step 1

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.

Step 2

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.

Step 3

In a large pot of boiling water, cook pasta according to package directions until al dente. Drain immediately and set aside.

Step 4

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.

Step 5

In a large mixing bowl, stir together the pasta, 2/3 of the mozzarella cheese and the sauce.

Step 6

Pre-heat oven to 350ºF.

Step 7

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.

Step 8

Serve warm, with a sprinkle of fresh parmesean cheese. Enjoy!

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