Pasta with Chicken, Sundried Tomatoes, and Mushrooms

This pasta dish comes together quickly enough to make on a weeknight, and is tasty enough to serve to guests.  My daughter chose it for her birthday dinner this year--it's been a favorite in my house for 25 years and I hope it becomes one of yours :)

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(WHAT YOU WILL NEED)

2 or 3 large boneless, skinless chicken breasts, cut into bite size pieces   

1 7-ounce jar sundried tomatoes in oil, drained and chopped, but reserve 1 tablespoon of the oil  (I use Alessi)

1 pound white mushrooms, sliced

1 jar of your favorite alfredo sauce (I use Bertolli)

12-ounces pasta (I use ziti rigati)

olive oil

butter

white wine

salt/pepper/garlic powder

Heat 3 tablespoons butter and a drizzle of olive oil in a deep skillet on med-high heat.  Add chicken to pan, and season with some salt, pepper, and garlic powder.  Sautee until cooked through and browned nicely.  Remove from pan and set aside.

Add 3 more tablespoons butter to the pan and sautee mushrooms. When browned nicely, deglaze pan with some chicken stock (approx 1/4 cup) scrape brown bits from bottom.  Let simmer slightly and add the alfredo sauce.  Pour some white wine into the empty jar (maybe 1/4 of a cup), close the top and shake so you are sure to get all the sauce.  Pour wine mixture into the pan.  Add tomatoes.  Mix all and let simmer on low, covered, while you make the pasta.

Cook pasta according to package directions.

When pasta is done, add chicken (and the juices it has accumulated while sitting) to the sauce and stir to incorporate.  Drain pasta and add to sauce with the reserved tablespoon of sundried tomato oil--let simmer together for a few minutes so the flavors come together.  Season to taste, and serve in large pasta bowls with crusty bread, so you're sure to get every last bit of sauce.