Ingredients:
- 2 Chicken breasts or tenderloins,deboned and skinned, Cut into 1" cubes
2 T of olive oil
Salt, as needed
1 T black pepper
2 T essence
½ c of Parmesan cheese, or more if you like
½ lb of Tri-Colored Rotini®
Red pepper flakes, to taste
2 Garlic cloves, chopped
14 oz of mixed vegetables (Broc, Squash, Carrots, Cauliflower, etc); Frozen O.K
16 oz of Classico, Sun-Dried Alfredo Sauce, or plain, garlic, etc.
Let's Spin It Up:
Get the pot of water boiling for the rotini.
Chicken Preparation:
In big non-stick skillet, over medium low heat, sauté for 10 minutes over medium high heat: 2 T Olive Oil, 2 chopped Garlic cloves, 3 - 4 shakes of Red Pepper Flakes, and Chicken cubes. Keep it movin' baby; don't let the Chicken burn!
Rotini:
Then, boil the rotini until soft, but firm and set aside temporarily; AND…
…AND IN THE SKILLET:
Add vegetables, seasoned with salt and pepper, frozen is O.K., and continue sauté for 8 minutes.
Then, add the ½ lb of rotini, 16 oz of Alfredo Sauce, 2 T of essence, 1 T of Black Pepper, and ¼ cup of Parmesan Cheese. Continue to heat and stir mixture for 3 - 4 minutes; plus when things start looking dry, then add ½ glass of whatever wine you're drinking to the pan!
Ready On Deck:
Square plates really work great for presentation of this dish, if you have them. Heat them in the microwave, if they are microwavable, to help the dinner retain its heat!
Serve mix on plates and with more parmesan cheese on the side.
White or blush wine. Ice water. Hot Rolls. Candlelight. Go for it dude (dudette)!
