Light GF Chicken Penne Alfredo

Ingredients

1 box Barilla Gluten Free Penne pasta

2 cooked skinless, boneless chicken breasts, diced

1 8 oz box of baby bella mushrooms (sliced)

3 small zuchini (sliced thin)

2 cloves garlic, minced

1 tomato, diced

EVOO

1 bottle Bertolli Light Alfredo Sauce

Grated parmesan
Salt & pepper to taste

Directions
*Boil water and cook penne al dente.
*Saute zucchini in EVOO for 3-5 minutes,
add mushrooms, garlic, tomato, and cooked chicken.
*Spray a baking dish with nonstick spray.
*Mix vegetables and pasta, then add bottle of alfredo and stir evenly.
*Pour into baking dish and sprinkle with parmesan.

Makes 8 servings, 7 PP Points per serving.