Friday, July 22, 2011

Easy Chicken Alfredo (with Veggies)

So, I don't know if you've ever had those skillet meals out of the freezer section?  I don't know all the names of the brands, but I know Voila by Birdseye is one of them and PF Chang's now does some too.  The idea is so nice, right?  A (somewhat) balanced meal ready in a bout 10 minutes in your kitchen in one pan.  Sounds good to me.  The only I'm not a huge fan is the price tag and not being able to control the sodium/fat in the meal.  So, here's a meal you can make and then freeze in portions (or make a double batch to freeze).  This is also a pretty quick and yummy meal too.  From start to finish it took me less than 30 minutes tonight to whip it up. : )

Chicken Alfredo (with veggies)
2 Boneless Skinless Chicken breasts
3 T. Butter
4 T. Flour
1 c. Milk
Pasta (your choice)
Optional 1-2 c. Veggies (fresh or frozen)

1.  Start boiling water for your pasta.
2.  Trim and cut up chicken into little bite-size pieces.
3.  Work on pasta, and start sauteing chicken in 1 T. of butter.
4.  Continue to cook chicken until it is no longer pink.  Then add the rest of the butter and flour.  Stir.
5.  Stir in the milk and add some salt/pepper.  Bring to a boil.
6.  Drain pasta when it's done.  Set aside.
7.  Add veggies to the pan with chicken alfredo if desired.  Turn down to medium, cook for about 5 minutes and stir occasionally.
8.  Serve over pasta and enjoy!  :)

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