2 cups of Bow-Tie pasta
1 cup of onion, diced
1 cup of frozen peas
1 16-ounce jar of cheese sauce
(we use Classico Roasted Garlic Alfredo Sauce)
1/2 to 3/4-pound of boneless, skinless chicken breast
1/2-stick of butter to fry the chicken
(11 to 13 minutes).
Meanwhile, in another sauce pan, boil the diced onion and peas. Cut
the chicken into small bite-sized pieces and brown them in a skillet with
1/2-stick of butter.
When the Bow-Tie pasta and vegetables are done, drain them and pour
them together in the larger pan over low heat. Stir in the chicken pieces.
Mix in the cheese sauce, and simmer the mixture for a few minutes to
evenly heat all the ingredients.
Serve hot as a main course or as a side dish. Umm.
|The Main Courses Chef presents ...
at The Fatted CafÃ©