Wednesday, November 2, 2011

Chicken Alfredo with Bow Tie Pasta

Chicken Alfredo with Bow Tie Pasta

Supper tonight is a feel good meal. Chicken Alfredo with bow tie pasta, steamed broccoli, garlic bread, and garden salad. So simple and quick it’s almost laughable!

2 large skinless boneless chicken breasts
1 jar Alfredo sauce (which ever brand you prefer. I use Newman’s)
1 box Mini Farfalle pasta (bow ties)
1 bag frozen broccoli
1 loaf garlic bread
1 bag mixed salad greens (variety of your choice)

I started by dicing the chicken breasts, then browning them up in a skillet with some garlic salt. Make sure they are nice and browned, all the moisture evaporated. Transfer to a medium pot, and add the jar of sauce. Pour about a third of the jar full of milk, and give it a good swish to get all the remaining sauce out. Pour this into the pot as well. Set it on medium low heat to warm.

Meanwhile, bring a large pot of water to boil. I add garlic salt to the water to make it boil quicker, and add a bit of flavour to the pasta. Cook for 7 minutes (or how ever long your brand says). Drain, do not rinse.

In another pot, using a veggie steamer, bring two inches of water to a boil, and then add the broccoli. Steam for 7-10 minutes or until done.

Bread is in a 425 degree oven while everything else is cooking, getting nice and browned on top. Do not cook it too long!

Remove everything from the heat when it is done, cut the bread, dish it all up and enjoy! Quick, easy, no fuss no muss hearty food for the family. I made extra so that we can have left over’s for lunch tomorrow!

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