Last week my wonderful friend, Bridgit, taught me this easy recipe for Chicken Alfredo. So, this week I tried it out on my own and it was delicious. Here’s the recipe and a step by step tutorial. It’s pinterest worthy, I promise. Enjoy!!
Chicken Alfredo
about a pound of chicken tenders (I used frozen)
lemon pepper seasoning
a box of penne pasta
1 red bell pepper (I used 2 because I love peppers)
crushed red pepper to taste
EVOO
Sauce
1 stick of butter
8oz cream cheese
8oz cream cheese
2 tsp garlic powder
2 cups milk (use less for it to be thicker)
about 2 cups of shredded Parmesan cheese
black pepper to taste
cayenne pepper to taste
Directions:
Get your ingredients together.
Melt butter over medium in saucepan.
Add cream cheese and garlic powder and stir until smooth.
Add milk a little at a time, whisking to smooth out the lumps.
Stir in Parmesan cheese (my fav part!). Add cayenne pepper and black pepper to taste. I liked the sauce to look a little pink, its spicier that way.
Heat up water to a boil for pasta. Add pasta to water and cook as directed.
Cut up the bell pepper into 1/2 inch thick strips. Heat EVOO in frying pan & add bell pepper strips and crushed red pepper. Cook until they are soft and parts of the strips are blackened. Once done, place in sauce.
Cook chicken tenders in same frying pan as bell pepper. Add some fresh EVOO. Place tenders in the pan and sprinkle with lemon pepper seasoning. Cook as directed if frozen or approx 3 mins on each side if thawed chicken. Check to see if the tenders are cooked thoroughly. Chop up in to bite size pieces.
The sauce is done, the pasta is done, the chicken is done. Throw it in a bowl, add some sauce and enjoy the deliciousness!!
Boss helped me cook this one:
I hope you enjoy it as much as I did. It is now a regular in our household. And the sauce refrigerates well for great lunch leftovers.
Stampin' Fool 