Chicken Alfredo

This delicious dish is definitely a family favorite!! My 4 year old twins sometimes shun tomato-based spaghetti sauce, but when I serve this, they each eat like 2-3 helpings, no joke!! So when it seems they are on the brink of a complete malnutrition meltdown due to picky-eating-itis, I make this for dinner. It's super easy and quick to put together, even on a busy weeknight. I usually double the sauce and freeze half of it for another dinner. I got the alfredo sauce recipe from my friend Penny Hager, she is a cooking wonder woman. Coincidentally, the breadstick you see in the photo above is from her too, and is SO yummy when dipped in this creamy sauce!!

Chicken Alfredo

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Sauce:

1/2 cup Butter

2-3 cloves Garlic, minced

1 can Cream of Chicken Soup

1 cup Parmesan Cheese

2 cups Whole Milk or Evaporated Milk or Half and Half (I usually buy a little 16 oz. container of half and half at the 99 cent store)

a few Parsley Flakes or a few Tablespoons of fresh chopped Parsley, optional

Melt butter, saute garlic. Add chicken soup, whole milk or half and half, and parsley. Stir over medium/low heat until it starts to thicken, and then add the parmesan cheese. Cook and stir a few minutes longer.

Chicken:

To make this easy, I usually use chicken tenderloins. My rule of thumb for this is I use 1 tenderloin per person eating dinner that night.  You could marinate your chicken in Italian dressing and grill or broil it.

But here I just sprinkled my plain chicken with some garlic salt and pepper, heated some olive oil in a pan, and sauteed it,

Flipping it when browned.  

Cook pasta of your choice according to package directions, then top each serving with alfredo sauce and a chicken tenderloin. Voila!! Dinner is served.