Ingredients:
4 boneless, skinless chicken breasts
1/2 c. pasta (any shape)
1 jar Pabaleno or classic alfredo sauce
1 can (4 oz.) green chiles
Salt, pepper, garlic powder, red pepper flakes to taste
Directions:
Cook and drain the pasta according to the package directions.
Season the chicken with salt, pepper and garlic powder to your liking.
Brown the chicken in a skillet for 3 minutes on each side or until brown and no longer pink inside. Sprinkle the chicken with red pepper flakes to your liking.
In a casserole dish, layer the pasta and the chicken. Pour over the alfredo sauce and mix to combine. Bake at 350 degrees for 30 minutes.
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