Sunday, September 27, 2009

Chicken Vegetable Pasta with Alfredo Sauce

From Karen McLeod
Makes 8 servings

1. Marinate 6 chicken breast halves for at least one hour in Grill Mates Garlic Herb & Wine marinade mix according to package directions. Fry or grill chicken; then dice it.

2. Saute 1/2 chopped red pepper, 1/2 chopped green pepper, 1/2 chopped yellow pepper and 8 oz. sliced fresh mushrooms together in a non-stick pan sprayed with oil until slightly softened, but not soggy. Cook 16 oz. penne pasta according to the package directions. Mix the pasta, the vegetables and the chicken together in a large bowl.

3.Slice 1/2 cup butter into a saucepan and melt over medium heat. Cut 8 oz. cream cheese into cubes and add, with 1 clove minced garlic, stirring with a whisk until smooth. Whisk in 2 cups milk very gradually. Stir in 6 oz. shredded Parmesan cheese and 1/8 teas. pepper. Cook, stirring constantly, until the desired consistency. (If sauce thickens too much, whisk in a little more milk). Pour the sauce over the pasta mixture and toss together. Garnish each serving with a little parsley and sprinkle lightly with paprika.

*This is super tasty. Sometimes I just make the alfredo sauce and put it over pasta without the veggies or chicken. Super easy.

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