Saturday, August 22, 2009

Simi-homade Chicken Alfredo

Yes, I know how to make alfredo from scratch and yes it is way more tasty but in an effort to save time and money we are jarring it today. To make up for the jarred sauce though we are putting a little more effort into the chicken flavor.

2 chicken breasts
3 cloves of garlic, finely chopped
one box of penne pasta
1/4 of a stick of butter
jar of alfredo sauce
1/4 of a jar of capers,
1/2 tsp of crushed red pepper flakes
1/4 tsp nutmeg
2 tsp olive oil
salt and pepper

Cook pasta following the directions on the box.
In a large non-stick pan melt your butter and olive oil over med-high heat. The butter and olive oil combination lets you have a higher heat without either one of them burning. Place your finely chopped garlic in the pan and let the garlic cook for 2-3 minutes or until garlic starts to brown. Place chicken in the pan and add salt, pepper, and nutmeg and cook till brown. Halfway through the cooking the chicken add your capers and crushed red peppers. When chicken is fully cooked stir in your jar of pasta sauce. Heat till bubbling. Combine pasta and sauce and serve.

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