I was in the mood for some creamy comfort food yesterday, so I wandered around the grocery store throwing things in my basket with a general idea in mind. I came home and made this. It's a keeper for sure.
- 2/3 bag Penne – cooked
- 2 boneless skinless chicken breasts
- 1 – 2 lb mushrooms, sliced
- 2 jars Classico roasted garlic Alfredo sauce or similar
- 1 cup mozzarella cheese, grated
- 1 – 2 tbsp margarine or butter, melted
- 1/2 tsp granulated garlic
- 1 cup Panko breadcrumbs
Clean chicken, and pound out slightly between plastic wrap to make thinner. Season with salt and pepper and brown each side in hot olive oil over medium high heat. Remove to a small plate and set aside. Add mushrooms to pan and sauté until slightly tender. Cube chicken and add it and whatever juices have rendered back to the pan.
Add sauce, cheese, and cooked pasta. Stir until all pasta is evenly coated. Pour into 9×13 baking dish.
Combine margarine, garlic and breadcrumbs. Sprinkle over pasta mixture.
Bake in a preheated 400° oven for about 20 minutes, until breadcrumbs have browned nicely.
This is quick, easy, and great warmed up as leftovers too.