1 tin (454 g) pasta
30 ml (2 tbsp.) olive oil
1 kg (2 lb) boneless chicken breasts or chicken fillets, cut into pieces
Salt and pepper to taste
375 ml (1 1/2 cups) frozen broccoli pieces, thawed
2 jars (410 ml each) Alfredo pasta sauce
500 ml (2 cups) grated mozzarella cheese
In large pot of water, cook penne al dente according to package directions.
Drain; return pasta to pot.
Meanwhile, preheat oven to 350°F (175°C). In a 25 cm (10-inch) to 30 cm (12-inch) non-stick skillet, heat oil over medium heat.
Add uncooked chicken fillets; season with salt and pepper. Cook for 5 to 7 minutes or until chicken is no longer pink in centre.
Add chicken and broccoli to pasta; toss to combine.
Stir in Alfredo sauce until well blended.
Pour mixture into ungreased 33 x 23 cm (13 x 9-inch) 3-quart (2.85 L) glass baking dish. Sprinkle cheese evenly over top.
Bake 30 to 40 minutes or until heated through to centre and cheese is melted.