Ingredients:
* Rotini pasta
* 4 boneless, skinless chicken breast
* 2 bags frozen stir-fry vegetables
* Sun-dried tomato Alfredo sauce
* 1/2 cup olive oil
* Seasoned salt
* Pepper
* 1/2 cup shredded cheddar cheese
Method
Spray pan with nonstick olive oil spray. Sprinkle chicken with seasoned salt and pepper; cook chicken fully. Boil pasta in large pot; drain, return to pot, then add olive oil and toss till the noodles are well coated. Run lukewarm water over vegetables in a large sieve, just enough to break them apart. Cut chicken into bite-size pieces and add to vegetables. Add to pasta along with sun-dried tomato Alfredo sauce. Transfer mixture to a 9x13 pan that has been sprayed with olive oil spray. BAKE AT 350F FOR 25 MINUTES, THEN TOP WITH CHEESE AND BAKE FOR 5 MINUTES MORE.
Notes: Stir mixture once while baking to prevent pasta from drying out.
Number of servings: 6-8 people
