Tonight I'm making Chicken and Noodles Alfredo from my Pillsbury magazine. We haven't eaten dinner yet, but I just sampled it, and I think this may be my favorite dish yet (from this magazine). I'm serving it with Pillsbury Grand Biscuits and marinated tomatoes (cut tomatoes marinated in balsamic vinaigrette).
Here's the recipe:
Ingredients
1 lb boneless skinless chicken breast, but into 3/4 inch pieces
1 can (14oz) artichoke hearts, drained, cut into quarters
1 jar (16oz) Alfredo pasta sauce
1 cup water
1/2 cup chopped dry-pack sun-dried tomatoes
3 cups uncooked medium egg noodles (6oz)
2 tbsp shredded Parmesan cheese
Directions
1. Spray 3 to 4 quart slow cooker with cooking spray. In slow cooker, mix chicken, artichokes, Alfredo sauce and water.
2. Cover; cook on Low heat setting 5 to 6 hours.
3. About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until noodles are tender. Sprinkle individual servings with Parmesan cheese.
No side notes - I'm happy with it as is! :-)
No comments:
Post a Comment