I love pasta. I love pasta covered in pretty much any sauce. You cover pasta with a creamy, sundried tomato alfredo sauce and I’m in Italian Heaven. The other night I was needing a quick meal, and I was surprised how quickly this pasta dish came together. The tender chicken and broccoli went so well with the sundried tomato and parmesan cheese. The whole combination was a match made in heaven and just what we needed on a busy, cold winter’s night 😉 Hope you love it too!

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Recipe: Main Dish, Recipe: Chicken, Recipe: Pasta, Easy Meal Ideas, alfredo sauce, sundried tomato, Chicken Broccoli Sundried Tomato pasta, Deals to Meals


Sun-dried Tomato Alfredo Pasta
  1. 3 boneless skinless chicken breasts, fat trimmed and cut into 1 inch cubes
  2. 2 Tbls. olive oil
  3. Montreal seasoning to season the chicken
  4. 1/2 red onion, chopped
  5. 1 big bunch broccoli (about 2 cups), cut into 1 inch pieces
  6. 2 garlic cloves, minced
  7. 24 oz. alfredo sauce (homemade or store bought)
  8. 2-3 Tbls. sundried tomatoes, rinsed and chopped fine
  9. 1 lb. penne or farfalle pasta
  10. Grated parmesan cheese to garnish
  11. Salt and pepper to taste
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  1. Trim the chicken from any excess fat. Cut the chicken into one inch pieces and set aside. Chop the red onion and broccoli and also set aside. In a separate large pot, boil the pasta while you continue to make the sauce. Heat a saute pan to medium-high heat and then add the olive oil and red onion and begin to saute until fragrant. Add the chicken pieces and let the chicken cook on one side until lightly golden brown and season with the Montreal Seasoning or salt and pepper. Toss the chicken and add the garlic cloves and toss. If you are using store bought alfredo sauce (I used some homemade sauce from my freezer) add the alfredo sauce into the pan with the chicken. Add the sundried tomatoes that have been chopped and then bring the sauce to a simmer. Add the pieces of broccoli and turn the heat down to medium-low. Let the broccoli simmer in the sauce, just long enough for the broccoli to turn bright green. Season the sauce with salt and pepper as needed and add extra milk or half and half if the sauce is too thick. Serve the sauce over the cooked and drained noodles and enjoy! Serves 6.
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