- 1 Box Barilla Penne Pasta
- 2-3 Jars of Bertolli Alfredo Sauce
- Ground Red Chipotle Seasoning
- 3 Pound Bag of Fully Cooked Mesquite Chicken Breasts (Thawed)
- 6 oz Bag of Shredded Cheese
1. Cook Penne Pasta using directions on box. - Cook to "al dente"
2. While the pasta is cooking, pour 2 jars of Bertolli Alfredo Sauce in a bowl. After emptying the jars into bowl, add approximately 1/4 cup of water in each jar and shake them up to get all that creamy goodness off the sides... Don't forget to put the lids on before you shake them! 😂
3. I don't measure so... Sprinkle a VERY thin layer of Chipotle Seasoning over the top of the Alfredo Sauce. Season to your taste - this stuff is HOT!
4. Add 6 oz. of Shredded Cheese to the bowl of sauce. (I prefer Sharp Cheddar, but you can use your favorite cheese)
5. Drain Penne Pasta and mix into the sauce mixture. Stir until coated.
6. Now we need to add some protein! Cube the Mesquite Chicken Breasts (We use a kitchen scissors)
7. Slightly warm the chicken in the microwave... You don't want that ice cold chicken to cool down your warm pasta. If you feel like the mixture is too dry, add sauce from that 3rd jar.
8. Grab a fork and try it! If you can wait a few more minutes, you could pour the pasta mixture into a large casserole dish (sprayed with non-stick spray) and sprinkle cheese over the top and bake until its melted/bubbly.
HAVING TROUBLE FINDING THE INGREDIENTS?
- Ground Red Chipotle seasoning can be purchased at Penzey's (Omaha, NE- near Mrs. B's ).
- Bertolli Alfredo Sauce can be purchased in a pack of 3 jars at SAMS Club.
- Mesquite Chicken Breasts can be found in the freezer section at SAMS Club.
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