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Chicken Alfredo

Posted June 28, 2017 in Recipes

image1A semi-homemade favorite

A few years ago, I used to watch a cooking show on Food Network called “Semi-Homemade.”  The program’s title described it well as the show’s hostess shared recipes and techniques using a variety of store-bought convenience items to easily create a “homemade”-type meal.

Although this recipe didn’t originate on “Semi-Homemade,” it reminds me of the same premise. A friend shared this recipe with me many years ago, and, as a working mom, I always appreciated quick and easy meal ideas that my family loved as if I’d spent hours of preparation.

This recipe can be prepared in a 9-inch by 13-inch pan when serving a family or when expecting company. It can also be divided between two dishes; use one and freeze one for later. Versatility is always a plus.

 

CHICKEN ALFREDO

1-1/2 pounds boneless skinless chicken breast (cut into bite-size strips)

1 package frozen cheese tortellini (cooked according to package directions)

1 package frozen mixed vegetables

1 jar prepared Alfredo sauce

8 ounces shredded parmesan cheese

Chopped fresh garlic (to taste) or garlic powder (to taste)

 

Brown chicken in 1 tablespoon butter and the garlic until just done. While the chicken is browning, boil tortellini according to package directions.

In a 9-inch by 13-inch baking dish (or two smaller dishes), layer all of the cooked cheese tortellini; next layer the chicken on top of noodles, and then layer the package of frozen vegetables. Spread the entire jar of Alfredo sauce over these layers, covering completely. Sprinkle cheese on top. Bake at 350 degrees for 30 minutes.

If you freeze one dish for later, remove it from the freezer and allow to thaw somewhat before baking. Then place the dish into the oven before preheating and begin timing when the oven reaches 350 degrees. ♦





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