2 cups penne pasta
small can (4 oz.) can sliced mushrooms, drained
1/2 tablespoon butter
1 1/2 jars (16 oz.) sun-dried tomato Alfredo sauce
1 package (9 oz.) ready-to-serve Southwestern chicken strips
1 cup oil-packed sun-dried tomatoes, drained and chopped
2 green onions, sliced
1/8 tsp. pepper
3/4 cup shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a small skillet, saute mushrooms in butter; set aside.
In a large bowl, combine Alfredo sauce, chicken strips, tomatoes, green onions, pepper, and reserved mushrooms. Drain the pasta; stir into the chicken mixture. Spoon into a greased 13" x 9" x 2" baking dish.
Cover and bake at 350 degrees for 30-45 minutes, or until heated through. Uncover; sprinkle with Parmesan cheese. Bake 5-8 minutes longer or until cheese is melted.
I serve this with a salad and breadsticks or French bread (from Pillsbury).