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1 boneless chicken breast, cut into bite size pieces
1 box Gluten Free Pasta
1 jar Alfredo Sauce
1 tsp oil
1/4 tsp paprika
1/4 tsp garlic
Fill a large pot with water and bring to a boil on high heat. Once boiling, add pasta to water. While pasta cooks, add oil, chicken, and seasonings to a large skillet and cook on medium heat for about 5 minutes until chicken is cooked through. Add Alfredo sauce to pan with chicken and turn temperature to medium low. Once noodles are cooked, about 10 minutes, strain. Return to pot and pour chicken and sauce over noodles. Serve.
Alfredo was another one of my childhood favorites. Although as a kid I preferred the Pasta Sides Alfredo over any others. I think that was mostly because my grandmother would always make it for me. As I grew up and expanded my tastes a little, I started liking from scratch Alfredo. This isn’t from scratch, but it’s still a really good quick alternative. Best of all, this dinner only takes about 15 minutes from start to finish.
To start, you need 1 chicken breast cut into bite size pieces, a box of your favorite gluten free pasta, a jar of your favorite Alfredo sauce, oil, water, garlic, and paprika. For pasta I usually get Ronzoni rotini or spaghetti. Amazon has a Ronzini sampler pack that includes both rotini and spaghetti as well as Penne here. For the Alfredo you can get any basic Alfredo sauce. I frequently get store brand as pictured above because it’s cheap. If you’re wanting something with a bit more quality, I recommend Bertolli.
Start by boiling water for the pasta. Cook according to the directions on the box, which is usually around 10 minutes. While the pasta cooks, add the chicken, oil and seasonings to a big skillet on medium heat. Cook the chicken for about 5 minutes until done, then add the Alfredo and lower to medium low heat. When pasta is finished, drain and add chicken and sauce. If you want to add a little more nutrition to the dish you can also add some steamed broccoli on the side, or mixed in.