Penne Alfredo with Bacon and Sun Dried Tomato

This was delicious! I had Rana brand chicken and mozzarella tortellini, so I omitted the sautéed chicken.

Also, I used 1 cup 1 % milk and 3/4 cup chicken stock for the sauce. Very creamy and flavorful.
Everyone in my cheese-loving family wanted seconds!

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps, Kevin!

INGREDIENTS

• ¼ cup drained and chopped sun-dried tomatoes packed in oil
• ¼ cup dry white wine
• 1 box (16 oz.) penne pasta
• 1⁄3 cup onion chopped
• 1 pound asparagus trimmed and cut into 2-inch pieces
• 2 tablespoons Bertolli Mild Olive Oil
• 1 jar (24 Ounces) Bertolli Organic Creamy Alfredo Sauce

DIRECTIONS

1. Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking; drain and set aside.
2. Heat olive oil in 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in tomatoes and wine. Bring to a boil over high heat. Stir in sauce. Reduce heat to low and simmer uncovered, stirring occasionally, 2 minutes or until heated through. Toss sauce with hot penne and asparagus. Garnish, if desired, with toasted pine nuts and cracked black pepper.