Alfrado Chicken Pasta

Prep Time: 25 Minutes Easy
Servings: 5 (1-1/3 Cups Each)


4 cups uncooked rotini, penne or bow-tie (farfalle) pasta (8 oz)
1 1/2 cups frozen sweet peas (from 1 lb bag)
1 cup shredded carrots (2 small)
1 tablespoon vegetable oil
1 lb. boneless skinless chicken breasts, cut into thin bite-size strips
1 jar (16 oz) Alfredo sauce
2 teaspoons dried basil leaves


1) In a 4-quart saucepan, cook and drain pasta as directed on package, adding peas and carrots
during last 5 minutes of cooking. Drain; return to pot.

2) Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 9 to 11
minutes, stirring frequently, until chicken is no longer pink in center.

3) Stir chicken, Alfredo sauce and basil into pasta mixture in skillet. Cook and stir over medium
heat until throughly heated.

Grilled Herb Chicken

Prep Time: 50 Minutes (Ready in 50 Minutes)
Servings: 4


1 teaspoon seasoned salt
1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon ground red pepper (cayenne)
3 to 3 1/2 lb. cut-up broiler-fryer chicken, skin removed
2 tablespoons olive oil


1) Heat grill. In small bowl, mix seasoned salt, oregano, garlic powder, pepper, paparika, and
ground red pepper. Brush chicken pieces wit oil; sprinkle with seasoning mix.

2) When grill is heated, place chicken over medium heat; cover grill. Cook 35-50 minutes,
turning occasionaly, until thermometer insertes in center of chicken breasts reads 170F,
and in center of thighs, legs, and wings reads 180F.
(Move breasts to outer edge of grill when done)


Tip:
Serve grilled vegetables with the chicken. Toss the cut-up
veggies in olive oil and season to taste with salt and pepper.