May 08, 2012
Chicken Pasta Alfredo (no cottage cheese, no ricotta cheese needed)
When someone else offers to make dinner... take advantage of it! That's what I did last night. I was working on a few things online when my teenage daughter asked me "Mom, what's for dinner?" I told her I had chicken breasts out and would be starting on them soon and she asked if she could please make dinner and had a meal in mind already.
Uh? Absolutely! So as I continued to work, dinner was being prepared for me. Ah, it's nice when your kids get old enough to cook!
Dinner was a very family friendly, great tasting and filling meal that I think almost anyone would love. When she cooks she almost always likes to make some version of an Alfredo Sauce and Chicken Pasta - and garlic bread. Last night she used pre-cooked, flavorful chicken patties from the freezer (Sam's Club Mesquite flavored Grilled Chicken Breasts) and that made all the difference! If you are using plain, unseasoned chicken breasts, you might want to add a favorite flavoring; either 1/4 t hickory smoke flavoring to the sour cream, or at the very least, salt and pepper and maybe a little bit of onion powder or garlic powder.
Chicken Pasta Alfredo
8 oz. pasta noodles, cooked per instructions
1 jar alfredo sauce (about 10 oz. size)
1 1/2 c sour cream
1 medium garlic clove, minced or pressed (1 teaspoon bottled, minced garlic is fine)
1 1/2 c cooked, diced, grilled chicken
1/4 c Parmesan cheese, shredded
2 T parsley flakes
2 c mozzarella cheese, shredded
Place pasta in a greased 9X13" pan. Mix the rest of the ingredients together except the mozzarella cheese. Pour over the chicken. Top with shredded mozzarella and bake at 350 about 35 minutes until golden brown. Let stand about 8 minutes to 'set up' for easier cutting and serving. Goes great with garlic bread or cheesy bread sticks and an Italian salad.