Tumbleweed Tortilla Chicken Pasta Recipe

Tumbleweed Tortilla Chicken Pasta Recipe

  • 1 (8 ounce) package penne pasta, uncooked
  • 2 cups prepared Alfredo sauce
  • 1 cup chicken broth
  • 1 (7 ounce) package Borden® Shred Medleys™ Southwestern Style Shredded Cheese, seasoned according to package directions, divided
  • 1 (9 ounce) package grilled chicken breast strips, defrosted
  • 1/4 cup sliced black olives, drained
  • 1/4 cup green onions, chopped
  • tricolor tortilla chips (optional)
  1. COOK penne according to package directions; drain.
  2. COMBINE sauce, broth and 11/2 cups seasoned cheese in skillet; stir over medium-low heat until cheese melts.
  3. ADD cooked pasta, chicken, olives and onions; simmer until fully heated.
  4. GARNISH with remaining seasoned cheese, and tortilla chips if desired.
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