Ingredients

• 4 chicken thighs, pre-cooked
• 16 oz. box of penne
• 15 oz. jar Alfredo sauce or my homemade Creamy Alfredo Sauce
• 8 oz. of grated Italian cheeses, mozzarella, parmesan, provolone
• 14.5 oz can of diced tomatoes, drained
• 1 tbs. basil
• 3-4 cloves garlic, minced
• 6 tbs. Extra Virgin Olive Oil

Directions

If you have uncooked chicken, you may grill, broil or boil it.
When cooked, debone and remove skin.
Chop chicken into 1 inch pieces and set aside.
Chop tomatoes, add EVOO, garlic and basil to make bruschetta, set aside.
Cook penne per directions on the box.
Layer 1/2 the pasta, 1/2 Alfredo sauce, 1/2 bruschetta and 1/2 chicken in a 2 1/2 qt. casserole dish, then repeat for 2nd layer. Mix well and top with the Italian cheeses.
Bake 350 degrees for 30 minutes or until golden brown.