Chicken Breast with Creamy Alfredo Rigatoni
Serves 4
Ingredients
- 2 Tbsps olive oil
- 4 boneless, skinless chicken breasts
- 8 oz fresh mushrooms, sliced
- Birds Eye® Steamfresh® Lightly Sauced Pasta Rigatoni & Vegetables with Tomato Parmesan Sauce (prepared according to pkg. directions)
- 1 jar prepared Alfredo sauce (15 oz.)
- dried Italian seasoning
- 1 small zucchini, chopped
Directions
Preheat oven to 350°F. Heat 1 Tbsp. olive oil in a large skillet over HIGH heat. Season chicken with salt and pepper; add to skillet. Cook chicken until no longer pink, about 8 to 10 minutes; remove from skillet and set aside. Add remaining 1Tbsp. olive oil to skillet. Add mushrooms and zucchini and cook until just starting to brown, about 5 minutes; remove skillet from heat. Stir in prepared rigatoni and ½ jar Alfredo sauce. Pour rigatoni into an oven safe baking dish. Top with reserved chicken breasts. Pour remaining Alfredo sauce over chicken. Sprinkle with Italian seasoning. Bake 20 to 25 minutes or until hot and bubbly.
