Ok, this is a versatile, easy, and yummy recipe. It is one of those recipes that you find on the internet and you think that sounds good and than as you read the recipe you think....WHY oh WHY did they put THAT in there. This recipe was one of them. This recipe called for putting a drained can of mixed vegetables in it and the thought of it made me gag. Canned mixed vegetables in a creamy, alfredo-ey, pasta dish?? Yeah, GROSS!!!! So, I decided to replace the can of mixed veggies with fresh, roasted veggies. I use chunky cut red and green peppers and tonight I am adding zucchini to the mix. I totally recommend it. You can try it with the mixed veggies if you want, but I would recommend the fresher veggies if I were you. I am bad, I do not do the wheat pasta. I cannot get past the texture!!
Here is the recipe as written. Trust me when I tell you to make this with the fresh veggies. My kids and all LOVE it. You can opt to leave out the sundried tomatoes. My hubs is not much of a fan and it can be expensive. Tonight, I opted NOT to use them.
Creamy Chicken Italiano
¾ Box whole wheat penne pasta noodles (I used regular)
2 boneless chicken breasts, cooked and shredded or cubed (I broiled mine)
1 jar Alfredo Sauce
3/4 Cup milk, swished in the jar to get remaining sauce
1/4 Cup grated parmesan cheese
1 can Veg-All mixed vegetables, drained (GROSS...I used fresh, roasted veggies)
¼ Cup, chopped sun-dried tomatoes, oil packed and drained (use or don't use...use one time and than not the other for a different taste)
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
¼ teaspoon garlic salt seasoning
1 Cup shredded mozzarella cheese
1. Prepare pasta according to package directions. Drain and return back to pot over medium heat. Stir in chicken, alfredo sauce, milk, parmesan cheese, vegetables, sun dried tomatoes, salt, pepper and garlic seasoning. Heat for 10-15 minutes or until heated through, stirring often.
2. Sprinkle top with cheese, cover for 5 minutes or until melted. Serve.
Here is the recipe as written. Trust me when I tell you to make this with the fresh veggies. My kids and all LOVE it. You can opt to leave out the sundried tomatoes. My hubs is not much of a fan and it can be expensive. Tonight, I opted NOT to use them.
Creamy Chicken Italiano
¾ Box whole wheat penne pasta noodles (I used regular)
2 boneless chicken breasts, cooked and shredded or cubed (I broiled mine)
1 jar Alfredo Sauce
3/4 Cup milk, swished in the jar to get remaining sauce
1/4 Cup grated parmesan cheese
1 can Veg-All mixed vegetables, drained (GROSS...I used fresh, roasted veggies)
¼ Cup, chopped sun-dried tomatoes, oil packed and drained (use or don't use...use one time and than not the other for a different taste)
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
¼ teaspoon garlic salt seasoning
1 Cup shredded mozzarella cheese
1. Prepare pasta according to package directions. Drain and return back to pot over medium heat. Stir in chicken, alfredo sauce, milk, parmesan cheese, vegetables, sun dried tomatoes, salt, pepper and garlic seasoning. Heat for 10-15 minutes or until heated through, stirring often.
2. Sprinkle top with cheese, cover for 5 minutes or until melted. Serve.
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