Chicken Veggie Pasta
Ingredients:
8-12 Oz Penne Pasta
1 bag frozen veggies (California Style Blend)
3-4 chicken breasts chopped
1-2 Tbsp Olive Oil
Seasoning (Alpine Touch, Crushed Rosemary, Mediterranean Oregano, Dash of Garlic salt)
1 Jar Four Cheese Alfredo
1 Jar Half & Half
Directions:
Boil the veggies and pasta together about 10-15 minutes. Pour the oil into the pan and add the chopped chicken. Pour the seasonings on the chicken and cook until browned all the way through (about 8-10 minutes). Strain veggies & pasta and add the cooked chicken. Stir in the jar of sauce and then add the milk or half and half to spread the sauce. Mix on low heat to warm, add extra seasoning to the pasta to taste. Serve when warmed and enjoy.
Garlic Butter for Toast
Ingredients:
6 Tbsp Butter
1/4 Cup Heavy Cream
2 Tbsp Garlic Salt
Directions:
Melt Butter and mix int he cream and garlic salt. Can use immediately. Store remainder in fridge.
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| Boil Veggies & Add Chicken to the oil in the pan |
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| Boil Veggies & add seasoning to the chicken |
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| Continue boiling veggies & brown the chicken thoroughly |
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| Mix Sauce into the veggies, pasta & chicken mixture |
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| Add seasoning to the pasta |
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| Garlic Butter |
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| Serve & Enjoy! |
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