Spicy Sun-Dried Tomato Chicken Alfredo
Ready In: 25 mins
Serves: 4
Ingredients
- 1 (16 ounce) jar Classico Alfredo with sun dried tomatoes
- 2 boneless skinless chicken breasts, cubed
- 1⁄2 onion, thinly sliced
- 2 garlic cloves, crushed
- 1 teaspoon season salt
- 1⁄2 jalapeno pepper, finely chopped (optional)
- 1 teaspoon tandoori masala (optional)
- 1⁄2 teaspoon hot red pepper (optional)
- 3 sun-dried tomatoes
- 1 cup california-blend frozen vegetables
- 2 cups rotini noodles, uncooked
- 1 tablespoon extra virgin olive oil
Directions
- Put on a large pot of salted water on to boil.
- In a skillet or frying pan, somewhere between medium to maximum (depends on the stove-top), put the olive oil.
- Saute the onions, garlic, jalepeno and chicken meat for 10 minutes.
- By this time, the water should be boiling. Add in the rotini noodles.
- Add the sun-dried tomatoes to the pasta water.
- Add tandoori spice, hot pepper and seasoning salt. Saute for a couple more minutes and then reduce heat to minimum.
- Remove the sun-dried tomatoes from the pasta water and chop finely. Set aside.
- In the last 2 minutes of the cooking time for the pasta, add the frozen vegetables.
- Drain the pasta and vegetables and return to the large pot.
- Stir in pasta sauce.
- Mix in chicken, onion, garlic.
- Serve.
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