It’s been crazy. Crazy in the world itself, but also crazy at home. I’ve gone back to work and was originally working 6 days a week. When I’m not at work it’s trying to clean the house, do the laundry, give the dog a bath, run to the garage to see the progress on the racecar... It almost feels like nothing slows down.
So this week I tried to take more time in the evenings to actually cook a meal. The man of the house LOVES Alfredo. He prefers it to have cheese tortellini as the pasta, however we had a lot of spaghetti noodles so that’s what got used this time.
I cooked my spaghetti first. Then I drained the pasta, and added it back in the pan. I used the Ragu classic Alfredo sauce this time. Added in fresh portobello mushroom and a reason of minced garlic. Then I let it simmer till the mushrooms were cooked. I also added in two cans of cooked chicken breast.
Once it was done I added in mozzarella cheese and piled our plates high! Super easy and super quick for a week night dinner.
Chicken Alfredo
Easy Chicken Alfredo for a late weeknight dinner.
Ingredients:
Half of a box of spaghetti noodle
1 jar of Ragu Classic Alfredo sauce
16 oz of sliced fresh Portobello mushrooms
1 tsp of minced garlic
Directions:
Cook your pasta to your desired tenderness. Drain the water, stir in the sauce. Add in the garlic and the mushrooms. Stir and let simmer till the mushrooms are cooked.
Add your favorite shredded cheese on top and enjoy!
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