Chicken Alfredo with Mushrooms & Grape Tomatoes

Today I made alfredo pasta with chicken, mushrooms, and grape tomatoes.  I've made it once before, and I think it tasted better the first time.  Not enough butter when I sauteed the mushrooms and tomatoes?  Maybe.  But hey, I made dinner like a good little housewife, so go me.

You'll need:

• 1 lb-ish boneless white meat chicken (I used chicken tenderloins, because they're cheaper than breasts, and I was going to dice them anyway.)
• box of pasta in your choice of shape (I used medium sized shells this time, but previously I used the bow tie stuff)
• a jar of alfredo sauce (might want 2 for next time.  There wasn't a lot of sauce.  Maybe I shouldn't have used the whole box of pasta?)
• package of your standard white mushrooms
• 10 grape tomatoes (or more, depending on preference, but I wouldn't go overboard)
• 1/2 stick of butter (the real stuff)
• salt
• pepper

Cook your chicken at 375* for 25 minutes.  I top mine off with salt and pepper, and dot with pats of butter.  Then at 10 minute intervals I take it out to brush the top of the chicken with the melted butter.  It keeps the chicken from drying out, even if I overcook.

Cut up your mushrooms in slices, and quarter or slice your tomatoes, throw them in a frying pan with some EVOO and some butter.  Med to low heat, and cook until the mushrooms have lost all their raw mushroom-y-ness.  Stir often.

Make your pasta.  Don't forget to salt your water.

When chicken is done, dice into bite sized pieces.  By this time your pasta and mushroom/tomatoes will be done too.  Put all finished ingredients into serving bowl.  Add alfredo sauce.  Stir until co-mingled.  Or if you don't want to casserole it, top your chicken with pasta mixed with alfredo, and then top that with the mushroom/tomato mixture.  It's prettier that way, but is more of a pain when it comes time for heating up leftovers.