Poultry

Alfredo Pasta

A Watkins recipe from the Sneaky Kitchen

Home of Fuller Brush & Stanley Home Products at http://sneakykitchen.com

 

2 boneless/skinless chicken breast
1 1/2 tsp /7.5 mL Original Grapeseed Oil
1/2 cup /125 mL red bell pepper, chopped
1/2 cup /125 mL yellow bell pepper, chopped
1 cup cup /250 mL sliced mushrooms
1/4 cup /60 mL green onion, chopped
1/2 cup /125 mL Kalamata olives
1 lb /140 g pasta noodles
2 tsp /10 mL all-purpose flour
3/4 to 1 tsp /4 to 5 mL Garlic Liquid Spice
1 can (12 oz /340 g) evaporated skim milk
1/2 cup /125 mL grated Parmesan cheese
1/4 tsp /2.5 mL Black Pepper

Sauté chicken breast in grapeseed oil for 6 to 8 min. over med. heat. Add red & yellow peppers, mushrooms & green onions. Continue cooking until vegetables are tender. Add Kalamata olives. Meanwhile, cook pasta according to pkg. directions.

Remove chicken & vegetables from skillet, slice chicken. In pan juices brown flour; stir in garlic liquid spice & evaporated milk. Cook, stirring occasionally until thickened. Stir in Parmesan cheese. Coat cooked noodles with sauce; stir in vegetables & slices of chicken. Sprinkle with pepper.