Easy Chicken Alfredo

I love to cook but not always.  Some times, I need something relatively easy.  (Or a great cook of a husband to make dinner.)  Using a store-bought Alfredo sauce gives me a head start on a simple pasta dish.

Easy Chicken Alfredo

1 store-bought Jar of Alfredo sauce (regular size)

16 oz. of fettuccini or spaghetti

1 lb. chicken tenderloins or chicken breast.

2 Tbsp. olive oil

Assorted fresh vegetables or 1 16 oz. bag frozen stir fry mix.

1/2 cup grated Parmesan cheese

2 Tbsp. Worcestershire Sauce

1/2 tsp. red pepper flakes

1/4 tsp. ground black pepper.

Salt to taste.

Use a deep skillet or wok with lid for the chicken and the sauce preparation  (We have a deep, stick-free copper pot that we love.  Easy clean-up!)

Use either fresh or frozen chicken breasts.  You can use canned chicken in a pinch or just go with the vegetables.  At the same time, you should be boiling water and preparing the noodles.

Heat olive oil in skillet on medium high heat.  When skillet is hot add chicken breasts and cook until almost done.

Before they are finished cooking completely, I usually removed them one at at time from the pan and cut into bite-sized pieces. Return to skillet to finish cooking.

Using either fresh or frozen vegetables, add them to skillet and cook until almost tender.  Watch what frozen combos you use.  There are combinations that aren't the best in this sauce.  Cauliflower seems weird and so do bean sprouts or bamboo shoots.  If you like that go for it!

Add jar of Alfredo sauce.  

Add 1/2 to 3/4 cup of water to jar, replace lid, shake well and add to skillet with chicken and vegetables.

Add addition cheese, Worcestershire sauce, red pepper flakes, ground pepper and salt.  

Stir well.  Let simmer a few minutes. 

Remember to time the finish of the noodles with the approximate finish of the sauce.  Sauce won't take long typically 15-20 minutes.  I start the water just before I start the chicken etc.  (Of course the thickness of the chicken will impact cooking time.)

Serve noodles with sauce.  

Since store products are shrinking and we still need to get more mileage out of our grocery dollar.  I find that adding and doctoring store-bought products at home, gives it better flavor, more yield and more leftovers for lunches.