Max1
Head Chef
I was home alone and really did not want to go outside and grill anything. It was around -10° with the wind-shear, so yeah I stayed inside.
I had some chicken that needed to be cooked, so I took out some of my frozen Alfredo Sauce. When I make Alfredo sauce, I always make extra, and freeze so I have it, and don't have to make a mess making it from scratch everytime.
I really like the simplicity of this dish. From start to finish it take about 20 minutes.
I had the chicken cut into manageable pieces already, so I dredged them in flour, garlic powder, Italian seasoning, pepper, and salt. Once the chicken was all coated, a tossed them in a hot skillet with some olive oil, and a tab of butter.
While I was waiting for the chicken to get a nice pan fry on them, I started warming up my Alfredo sauce in a medium sauce pan.
I also had some ciabatta rolls that I wanted to use up too. So I mixed up some garlic butter and cut the rolls on a bias, smeared on some of that buttery goodness, and threw them in the oven.
With the chicken almost done, I got ready to add it to the sauce.
Once the noodles were done, they were added to the sauce as well. I like to use rotini noodles, they tend to hold the thicker sauces better. Alfredo Noodles are great to use, if you do not have something added to the sauce. If you add something, like chicken, or mushrooms, it just become a big old mess, trying to twirl all of that together. The rotini are perfect for this.
Had a great big salad with this as well, don't have a picture of that though. Here we have beets, garlic ciabatta roll, and Chicken Alfredo.
I had some chicken that needed to be cooked, so I took out some of my frozen Alfredo Sauce. When I make Alfredo sauce, I always make extra, and freeze so I have it, and don't have to make a mess making it from scratch everytime.
I really like the simplicity of this dish. From start to finish it take about 20 minutes.
I had the chicken cut into manageable pieces already, so I dredged them in flour, garlic powder, Italian seasoning, pepper, and salt. Once the chicken was all coated, a tossed them in a hot skillet with some olive oil, and a tab of butter.
While I was waiting for the chicken to get a nice pan fry on them, I started warming up my Alfredo sauce in a medium sauce pan.
I also had some ciabatta rolls that I wanted to use up too. So I mixed up some garlic butter and cut the rolls on a bias, smeared on some of that buttery goodness, and threw them in the oven.
With the chicken almost done, I got ready to add it to the sauce.
Once the noodles were done, they were added to the sauce as well. I like to use rotini noodles, they tend to hold the thicker sauces better. Alfredo Noodles are great to use, if you do not have something added to the sauce. If you add something, like chicken, or mushrooms, it just become a big old mess, trying to twirl all of that together. The rotini are perfect for this.
Had a great big salad with this as well, don't have a picture of that though. Here we have beets, garlic ciabatta roll, and Chicken Alfredo.
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