Kerry Jo and I made this for dinner the other night. T’was quite delish. It is a slightly modified version of a recipe I found on KeyIngredient.com I used different chicken, regular penne instead of mini penne, and artichokes instead of olives.
Oh and I stole this photo from another blog that was posting the same recipe that was also modified. Mine looked better.

Ingredients
8 ounces penne pasta
1 jar (16-ounce) Alfredo sauce
1 can (14.5-ounce) diced tomatoes with basil, garlic, and oregano
1 tablespoon Italian seasoning
½ teaspoon red pepper flakes
1 package, (12 ounces) HEB fully cooked pre-seasoned chicken breast fajita strips.
1 can artichoke bottoms,
Shredded Parmesan cheese
Directions
1. In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover; keep warm.
2. Meanwhile, reheat chicken strips in microwave according to package instructions, and chop artichoke bottoms into bite sized pieces.
3. In a medium saucepan, combine Alfredo sauce, tomatoes, Italian seasoning, and red pepper flakes over medium heat. Stir in chicken and Artichokes. Bring to a simmer; cook for 10 minutes.
4. Serve hot over cooked pasta. Top with Parmesan cheese.




