Friday, January 4, 2013

Best of Both Worlds Alfredo

The Best of Both Worlds Alfredo

*serves 2

Allergen Tips:

Rice flour noodles are a great g-free option for any pasta dish!
Double check your Alfredo labels for any sneaky gluten ingredients.

8-10 oz. Favorite Noodles (I went with Penne)
1 Tbsp. Olive oil
Good shake of Dried Oregano
2-3 Tbsp. Parmesan Cheese

1 Boneless Skinless Chicken Breast (cut in half long wise so you have 2 thin "fillets")
 Salt, Pepper, Garlic Powder, Grillmate's Chicken Seasoning

1 bottle of Classico Poblano Alfredo
1/2 a Bell Pepper (sliced to size you prefer)
1/8 C. Onion (chopped)

Side of your favorite salsa (pictured with my black bean salsa)

1. Boil water with a touch of salt and cook noodles to your liking.
2. Season chicken with all 4 listed and grill on a George Foreman Grill or sear in a pan.  Slice chicken against the grain and set in microwave to keep warm.
3. If you can multitask, saute the onion and bell pepper with a touch of butter until soft and the onion is transparent.  Add the alfredo and simmer til the noodles are done.
4. Pour noodles into 2 wide rimmed bowls, top with the alfredo, slide chicken onto the sauce and top with the salsa.

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