Spicy Sun-Dried Tomato Chicken Alfredo |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A flavourful all-in-one pasta dish with a bit of a kick. This is one of my 20 minute wonder meals that pleases anyone that I have served it to. It takes a bit to get the timing perfected, depending on the noodles you use but once you have it down-pat, it's great. If you're not into the spices, just omit them and it's still excellent. My kids always ask for seconds. Ingredients:
1 (16 ounce) jar classico alfredo with sun dried tomatoes |
2 boneless skinless chicken breasts, cubed |
1/2 onion, thinly sliced |
2 garlic cloves, crushed |
1 teaspoon season salt |
1/2 jalapeno pepper, finely chopped (optional) |
1 teaspoon tandoori masala (optional) |
1/2 teaspoon hot red pepper (optional) |
3 sun-dried tomatoes |
1 cup california-blend frozen vegetables |
2 cups rotini noodles, uncooked |
1 tablespoon extra virgin olive oil |
Directions:
1. Put on a large pot of salted water on to boil.
2. In a skillet or frying pan, somewhere between medium to maximum (depends on the stove-top), put the olive oil.
3. Saute the onions, garlic, jalepeno and chicken meat for 10 minutes.
4. By this time, the water should be boiling. Add in the rotini noodles.
5. Add the sun-dried tomatoes to the pasta water.
6. Add tandoori spice, hot pepper and seasoning salt. Saute for a couple more minutes and then reduce heat to minimum.
7. Remove the sun-dried tomatoes from the pasta water and chop finely. Set aside.
8. In the last 2 minutes of the cooking time for the pasta, add the frozen vegetables.
9. Drain the pasta and vegetables and return to the large pot.
10. Stir in pasta sauce.
11. Mix in chicken, onion, garlic.
12. Serve.
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