Recipes

Chicken Alfredo Penne Loaded with Colorful Veggies!

Hi friends! Doesn’t this dish look delicious! Let me tell you…it was soo good and is one of our family favorites. Seriously, we never have any leftovers when this is on the menu.

This dish takes a little more prep time, but you can certainly quicken the process by pre-chopping veggies & having cooked chicken available on hand to add to your week night meals. I lightened it up with lots of colorful veggies, chicken breast, light alfredo sauce, and whole wheat penne. Read on for the recipe and instructions.

 

Chicken Alfredo Penne with Colorful Veggies

Makes 4 servings

Ingredients:
1 small zucchini, chopped
1 small squash, chopped
¼ purple onion, chopped
½ small bell pepper, chopped
1 cup shredded carrot sticks

3 chicken breasts, chopped

1 jar light alfredo sauce

½ box of whole wheat penne pasta (can sub regular penne pasta)

 

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First I chopped up some fresh veggies. Here i used zucchini, squash, bell pepper, purple onion, and shredded carrot sticks.

 

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Get all those good veggies in the pan and sauté them with a few tablespoons of oil and salt & pepper. You will notice they are ready to be pulled off the heat when your onions are slightly opaque.

 

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Take your pan off the heat and chop up some tomatoes and add them to the pan. I didn’t want the tomatoes to cook  and get soggy, I just wanted them to warm with the heat of the other veggies.

 

 

 

Transfer your veggies to a bowl and sauté your seasoned chicken in the same pan so you get all the flavors of the oil and veggies you just cooked. Once  your chicken is cooked, drain the excess juice and add the chicken back to the pan.

While my chicken is cooking, I boil my pasta so it’s ready as soon as the sauce comes together. Drain the pasta, but don’t rinse it. You want that starch to stay on the pasta. It helps your pasta sauce “stick” to the pasta.

 

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With your chicken back in the pan, add all those good veggies you just sauteed and 1 jar of light alfredo sauce. Season to taste. Gently stir so all the flavors melt together and your tomatoes stay intact. Heat through, and your sauce is done!

 

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To serve it up, add a cup of penne to your plate and place a spoonful of that yummy sauce right on top. I sprinkled a little bit of Cajun seasoning on mine, and a nice little sprinkle of shredded parmesian cheese!

 

I hope your family enjoys this recipe as much as we do! Thanks for stopping by today.

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Recipes

Spinach & Mozzarella Stuffed Chicken Breast

Hi guys! Today I’m sharing my recipe for this yummy spinach & mozzarella stuffed chicken breast we had a few nights ago. Let me tell ya…it is so good!

Recipe:

4 boneless, skinless chicken breast

1/2 bell pepper, chopped

1 green onion, chopped

1 bag of frozen spinach, thawed & drained

2 eggs, slightly beaten

1 tbsp. olive oil for sautéing

3/4 cup of shredded low moisture, part skim mozzarella cheese

*seasoning to taste (salt, pepper, garlic power, & onion powder)

 

Cooking:

Pre-heat oven to 375.  Start with sautéing the bell pepper on med high heat. Once softened, scatter the spinach around, add the chopped green onion, and season with salt and pepper. Sauté this for just a few minutes to let all the flavors mix together. Remove from heat and let cool while you prepare the chicken.

For the chicken make a pocket that you will add your stuffing to.

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Transfer your spinach mix to a small mixing bowl. Then add the 3/4 cup of shredded mozzarella, slightly beaten eggs, and salt & pepper. Stir to mix and it’s ready to add to the chicken.

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Now divide the mixture evenly between the 4 chicken breast. Arrange on a 13 x 9 baking pan and season as you normally would. I used a sprinkling of salt, pepper, onion & garlic powder.

Bake at 375 for 40-45 min. or until juice runs clear.

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Serve it up with a side of rice or mixed veggies and your meal is complete!

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Hope you and your family enjoy this recipe. Let me know if you try it out and what you think!

Thanks for reading and have a great weekend!

~The Dimestore Gypsy

Recipes

My Family Dinner Favorites: Slow Cooker Shredded Salsa Verde Chicken

Hey guys, today I’m sharing the easiest crock pot recipe you’ll ever need! It’s slow cooker Salsa Verde Chicken.

This recipe is simple with only two ingredients…that’s right! Two!

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  1. Start by adding 3 frozen chicken breast to your crock pot. *(This recipe is for a family of 4 and you can tailor it to your needs adding more chicken and sauce if need be.)

 

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2. Add seasonings of your choice. I used a little salt, black pepper, onion powder, and cumin.

 

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3. Pour about 1.5-2 cups of Salsa Verde over the top and let cook on high for about 4 hours, or on low for 8.

 

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4. After the cooking time, pull the chicken breast out and shred. Add the meat back to the sauce and your ready to eat.

Serve over steamed rice & black beans, then add shredded cheese, lettuce, and pico for a DIY burrito style bowl.

 

Hope you enjoy this recipe and thanks for reading,

~The Dimestore Gypsy