It is Noon on Sunday and I am still chillin in my pajamas :) The kiddos had a sleepover at their Aunt Mindas last night which meant Kale and I got to have a date night! We went and had dinner at the Gun Barrel and then went to see the new Harry Potter movie! It was so good! I laughed, cried and got the crap scared out of me! It was awesome :)
Kale just left to go pick up the kids and I am just sitting here being a lazy bum doing a little bit of blog stalking :) Now that I am a proud member over at Tasty Kitchen I have made so many new blogging friends! It has been so fun meeting people like myself, who love food, love to cook and like to share with others awesome recipe ideas! So instead of cleaning my house or going grocery shopping like I should be doing right now, I thought I would share with you this amazing chicken alfredo recipe I have been making ever since I found it on kevinandamandas amazing food/craft blog! Amanda is such an awesome, down to earth girl who has great food and craft ideas.. scarf tutorials and darling fonts for your blog! Her recipe of this Colorful Chicken Alfredo is one you need to make pronto!
Colorful Chicken Alfredo
2-3 chicken breasts, baked and then chopped into bite size pieces
1 quart water
1/2 pound of bowtie or farfalle noodles
1 tbs salt
1/2 cup canned chicken broth
3 tbs butter
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1 tsp salt and pepper each
1 tbs butter
1 red bell pepper
1 green bell pepper
1/4 cup chicken broth
Heat oven to 375 degrees. On a foil lined baking sheet, place your chicken breasts on top and bake for 35 minutes. When done baking, set aside and when cool enough to handle, chop into bite size pieces.
Boil bowtie noodles in a large pot with the 1 quart water and 1 tbs salt. Boil for 11 minutes (or according to their package directions) When noodles are done boiling, drain and place back in pot and cover with a lid to keep noodles from drying out until their ready to be added to sauce.
(While the noodles are boiling start on the sauce). In a small saucepan, heat the 1/2 cup chicken broth and 3 tbs butter over medium heat until butter is melted. Add 1 cup half and half, 1 clove garlic and 1/2 tsp salt and pepper each. Stir to combine, then slowly whisk in the 1/2 cup parmesen cheese. Let simmer on low heat and whisk occasionally.
Slice both bell peppers into small pieces. Pour 1/4 cup chicken broth and 1 tbs butter in a large skillet over medium-high heat. Then saute bell peppers in butter and broth for about 6-8 minutes. Add in the chopped chicken pieces. Season with salt and pepper and stir to mix well. Turn heat down to low and now add your alfredo mixture. Stir to combine and let simmer for 10 minutes.
Add the noodles to sauce and mix well! Place on plates and enjoy every heavenly bite with some garlic bread or a side salad :) YUM!!