Chicken Alfredo

Our February activity was a dinner with a dessert exchange. The winner of the dessert exchange was Kayla Smith with her chocolate covered pretzels she bought from the Corner Market. They just put in a new gluten-free section! So exciting. Anyway, Kayla was the lucky winner of a Pizza Pie Cafe gift certificate.

Try making the recipe for the Chicken Alfredo that Lindsay made. The noodles were donated from a great guest speaker, Michelle Snow, we had come in January. She found them at an Asian foods store. If you buy them there they are cheaper.

Ingredients

• thin cut boneless skinless chicken breast
• broccoli heads
• mushrooms
• 1 jar of creamy alfredo sauce (I use Prego Creamy Alfredo)
• 1 cup milk
• 1/2 cup montery jack cheese
• 1/2 cup parmesean cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp rosemary
• dash of salt and pepper

Directions

1. Place 2 tbsp of olive oil in a frying pan. Add all of the spices with the veggies and mushrooms. Sauté for 2-3 mins. Add chicken breast when done cut into slices
2. Boil a box of rice pasta. With the hard Asian-style rice noodles, it may be a good idea to soak them in water for a couple of hours because they don’t cook through very easily.
3. In a sauce pan add the jar of alfredo 1/2 cup milk and cheeses all together let simmer.
4. In a deep dish baking pan add cooked rice pasta, chicken and veggies then sauce stir well together. You can add any type of cheese on top that you like I add parmesan and monterey jack. Place in oven at 375 degrees and bake for 40 minutes.

~Lindsay Bell