Chicken Alfredo Pasta and/or Pizza

Chicken Alfredo Pasta

5-6 medium chicken breasts, boiled and chopped into 1 inch cubes *(you can also use a whole rotisserie chicken OR just purchase a whole uncooked chicken and boil, whole raw chicken is cheaper)

6 big handfuls Penne pasta, approx. 6 cups

3 table spoons butter
1 small package fresh mushrooms, sliced (or get whole and slice them, they’re cheaper)
1 medium onion, chopped
3 tablespoons minced garlic
5 – 6 Roma tomatoes, diced
2 jars chicken alfredo sauce, brand/flavor of your choice
Chicken bouillon powder
Pepper
Garlic salt
Garlic powder
Onion salt
Salt
Milk (to thin the sauce a little and rinse the jars)
½ - 1 cup grated parmesan cheese (container)
*1 can Corn, drained (optional)
 


In a pot place the chicken breast in and add water, place on the stove and add about 3 table spoons garlic and salt to add some flavor to the chicken so it’s not so plain tasting. Boil until it is done, let drain and cool so you can handle it. Cut into cubes and set aside.

In another pot (or use the same one you used for the chicken), fill with water place on stove over medium to high heat. Add about 2-3 tablespoons salt, stir and let come to a boil. Add pasta, stir, and reduce heat to medium. And cook until pasta is soft but chewy.

While the pasta is cooking, In a sauté pan, over medium heat add butter. Once melted, add mushrooms, onion, garlic, tomatoes and *corn (make sure there is an even balance in color and variety of the items in the pan). Sauté until onions are clear in color and soft. Add a little bouillon powder and pepper to cook in the flavor for a few minutes. Add the jars of sauce. Pour a little milk in each jar and shake until the sauce is off the jar and pour into the pan this also thins out the sauce a little. Stir and add spices to desired liking. If the sauce is thick (like gravy or a little thinner). Add about a 1 cup milk to make it creamy but not too watery in texture. Add the cooked pasta; stir gently so it does not break. If you see that the pasta is a little “dry” looking then add some more milk. Once the pasta is evenly coated with the sauce add your chicken and continue to stir gently. Garnish with additional parmesan on top if you want.

 

 

PIZZA RECIPE INSTEAD OF PASTA:

 

Get the plain French bread from bakery section of store (without the butter stuff on it).

1 Jar of alfredo sauce
Saute veggies without corn (approx. 1/2 the amount as listed)
Chicken
Mozzarella shredded cheese
Parmesan cheese

 

Make your sauce as above directions. Pour some sauce with veggie mixture on bread, top with chicken on top of the sauce, and some mozzarella cheese on top bake at 350 for about 10-12 minutes, sprinkle parmesan on top. Serve. Easier to eat with a fork and knife.

 

-OR-

 

If you rather have regular pizza. Just use pizza dough instead of French bread. Bake according to dough directions.

 

IF YOU WANT MY DOUGH RECIPE LET ME KNOW

 

 

 

 

Sarah :)