Chicken Alfredo Skillet

Ingredients:
2 tablespoons Italian dressing (not the creamy kind)
3 boneless skinless chicken breasts, cut into cubes
16 ounces small/medium sized penne pasta
24-ounces of your favorite Alfredo sauce
1 tablespoon dried oregano
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 1/2 cups sun dried tomatoes
fresh chopped parsley as garnish
***other add ins that would be great include steamed broccoli, peas, roma tomatoes, red peppers, or your favorite veggies!
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Directions:
Heat chicken and Italian dressing in a large 12 inch skillet over medium high heat (If you don't own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste. Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken. Add the box of pasta and the entire jar of alfredo (or 3 cups of homemade alfredo). Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Add the salt and pepper to taste and the dried oregano. Lightly stir the mixture to combine. Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking. ***Stir in the sun dried tomatoes. Cover with grated parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty! Top with chopped parsley and serve! Enjoy!