2 cups penne pasta
1 (4 oz) can sliced mushrooms, drained
1/2 tablespoon butter
2 (16 oz) jars sun-dried tomato Alfredo sauce
1 (9 oz) package ready-to-serve Southwestern chicken strips
1 cup oil-packed sun-dried tomatoes, drained and chopped
2 green onions, sliced thin
1/8 teaspoon pepper
3/4 cup shredded Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, in a small skillet, saute mushrooms in butter; set aside. In a large bowl, combine Alfredo sauce, chicken strips, tomatoes, onions, pepper and reserved mushrooms. Stir drained pasta into chicken mixture. Pour into a greased 13x9x2-inch baking dish. Cover and bake at 350 degrees for 30-45 minutes, or until heated through. Uncover; sprinkle cheese over the top. Bake 5-8 minutes more or until cheese is melted and lightly browned.
NOTE: The original recipe called for one jar of pasta sauce, but I thought it was kind of dry. Use your own judgment. You can also grill your own chicken seasoned with a southwest seasoning blend.