I thought this was delicious, so I wrote it down after I made it.
I cook usually just for my wife and myself. I try to make smaller batches, so there is enough for 2 servings and with some leftover. I made this based partially on what I had on hand to use. That is why I used Swiss cheese. I love Swiss cheese and it seemed to work well with this dish. This is a great recipe to use leftover rotisserie chicken. I love sundried tomatoes and I had some on hand that I wanted to use up as well. If you hate spinach, leave it out ! But please, try this with the sundried tomatoes !
I used the California sundried and smoked. They add a great flavor.
Enjoy !
Ingredients:
1-1/2 cups dry pasta (I used penne)
1-1/2 cups cooked chicken, chopped
1 cup chopped onion
1/2 cup black olives,sliced
1/4 cup spinach squeezed dry
2 Tbs sundried tomatoes chopped
1-1/2 cups dry pasta (I used penne)
1-1/2 cups cooked chicken, chopped
1 cup chopped onion
1/2 cup black olives,sliced
1/4 cup spinach squeezed dry
2 Tbs sundried tomatoes chopped
2 Tbs olive oil
3 cloves minced garlic
2 Tbs grated Parmesan
3 cloves minced garlic
2 Tbs grated Parmesan
1 tsp Italian seasoning
1/2 cup shredded swiss cheese
1 jar alfredo sauce
salt & pepper to taste
1/2 cup shredded swiss cheese
1 jar alfredo sauce
salt & pepper to taste
Directions:
Heat oven to 350f.
Cook pasta until al dente. While pasta cooks, chop up chicken, onion, and olives
Defrost spinach or saute, if using fresh
Drain pasta, place in casserole or baking dish
Drizzle with olive oil, add chopped garlic and sundried tomatoes
Add chicken, onion, and black olives
Sprinkle on Italian seasoning, salt & pepper, and parmesan cheese
Toss pasta mixture lightly and add alfredo sauce in, and mix again
Bake @ 350 for 20 to 30 minutes until hot & bubbly
