1 box (16 oz) penne pasta
2 tablespoons olive oil
2 lb uncooked chicken tenders (not breaded), cut into chunks
Salt and pepper to taste
1 bag (12 oz) frozen broccoli cuts, thawed
2 jars (16 oz each) Alfredo sauce
2 cups shredded mozzarella cheese (8 oz)
3 Add chicken and broccoli to pasta; stir to combine. Stir in alfredo sauce until well blended.
4 Pour mixture evenly into ungreased 13×9-inch (3-quart) glass baking dish. Sprinkle cheese evenly over top.
5 Bake 30 to 40 minutes or until heated through in center and cheese is melted.