2 boneless skinless chicken breasts
Italian salad dressing
penne pasta
jar of alfredo sauce
bag of shredded Italian cheeses
can of Italian diced tomatoes
Extra virgin olive oil
Marinate cubed or stripped chicken in Italian salad dressing for at least 30 min in refrigerator
Grill or fry chicken (whichever you prefer)
Cook 2 cups penne pasta then stir in alfredo sauce
Drain Italian diced tomatoes and add 3tb of olive oil
Serve with noodles on bottom topped with chicken, tomatoes and then melt cheese on top. (or just mix it all together like I did!)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment