So this week I am not doing an entirely new recipe to me, but I did use an alfredo sauce mix rather than premade. Someday I will be able to make alfredo from scratch but for now this is yummy and easy enough!
******If you are reading New Food Friday for the first time, I started it as a challenge to try a new recipe or preparation method once a week. I would love if others want to join in- just grab a button from the sidebar and comment on my post. If we get enough interest I may even start a linky party!********
Chicken Alfredo Primavera
Boneless Skinless Chicken Breast
Cut Baby Bella Mushrooms
Diced Summer Squash
Alfredo Mix Packet
2/3 Cup milk
2 Tbsp Butter
Whole Wheat Linguine
Season chicken breasts with garlic powder.
Cook Chicken Breasts until 165 degrees F at thickest portion. I like to sear them but add water to keep them moist and keep the pan from drying out.
Remove chicken from pan and let cool. After continuing on with recipe you can cut them into smaller pieces. I know my chicken looks pink- but trust me I temped it and it was way above 165!
****MONEY AND TIME SAVING TIP****
Every time I cook chicken I use half for the recipe I am making and freeze the other half of the package- most of the time you don't need the 1.5 lbs they put in the package. It makes the grocery budget last longer and the next time I need chicken in a recipe I just pull it out and heat it up!
Add olive oil and vegetables to the pan and saute until they are tender. Season with salt and pepper.
I used French's Alfredo mix because it was way cheaper than the premade jar and I just followed the directions on the package. I liked that it didn't make a lot and so when I mixed the dish up it was mostly veggies and chicken, but my husband said it needed more sauce. So next time I will probably use two packages of mix- it would still be way cheaper than the jar.
The flavor and consistancy of the sauce was great though and it was super easy.
Cook noodles according to package instructions and mix together. Enjoy!!
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