1-8oz box Veggie Craft Sweet Potato Penne
1 tablespoon extra virgin olive oil
2 chicken breasts, cut into small cubes
2 cloves garlic, minced
1 jar Rao’s Alfredo Sauce
1 loosely packed cup shredded mozzarella cheese
1 loosely packed cup shredded provolone cheese
½ cup parmesan cheese
fresh parsley, for serving
1. Preheat the oven to 375 and lightly grease a 9x13” baking dish. Set aside.
2. Bring a large pot of salted water to a boil. Add the pasta, and cook for 7-8 minutes, until al dente. Strain through a colander, and transfer the pasta to a baking dish.
3. While the pasta is boiling, add the olive oil to a medium size frying pan and heat over medium-high. Add the cubed chicken and season with salt and pepper. Cook, browning on all sides, until fully cooked through and no longer pink. Add the garlic, and cook for 1 minute longer, just until fragrant. Transfer to the baking dish.
4. Turn the heat to medium-low, and in the same pan, add the Alfredo sauce and half of the mozzarella , provolone, and parmesan. Stir, just until cheese is melted and gooey. Pour the sauce on top of the pasta and chicken, and fold together. Top with the remaining cheese, and bake for 15 minutes, just until cheese on top is bubbling and lightly browned. For more even browning on the top, broil on high for 2-3 minutes. Serve with fresh chopped parsley.