Creamy Dreamy Chicken Penne... You Know You Want It
Delicious Chicken Alfredo
This dish is anything but ordinary – it's packed with juicy chicken, fresh veggies, and a creamy Alfredo sauce that'll make you wanna lick the bowl clean (no judgment here). We've even tossed in our signature Cock-a-Doodle Drool seasoning to give it that extra "oomph" that'll leave you wanting more.
This ain't just a meal; it's an experience. Imagine: tender penne coated in a luscious sauce, mingling with perfectly cooked chicken and vibrant veggies. It's the kind of dish that makes you wanna ditch the dating apps and Netflix & Chill with your own damn self. So go ahead, grab a fork, and get ready to say "Oh Baby!"
Ingredients:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 lb penne (cooked al dente)
- 3-4 cups fresh spinach
- 5 oz (½ container) cherry tomatoes, halved
- 6-8 whole portobello mushrooms (baby bellas), sliced
- ½ large red onion, diced
- 2 tbsp Spicy Rack’s Cock-a-Doodle Drool seasoning
- 4 cloves garlic, minced
- ½ cup white cooking wine
- 2 tbsp unsalted butter
- 4 tbsp olive oil
- 1 tbsp pesto
- 1 jar Alfredo sauce
Instructions:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Season the chicken with Spicy Rack’s Cock-a-Doodle Drool seasoning and add to the preheated skillet. Cook until browned.
- Remove chicken from the skillet, scrape up any browned bits, and set aside.
- Add butter and remaining 2 tbsp olive oil to the skillet. Heat until butter is melted.
- Add minced garlic, cook for 1 minute until fragrant, then add cooking wine. Heat for 3 minutes.
- Add onions and mushrooms to the skillet and cook until tender (about 6-7 minutes).
- Add tomatoes and stir to combine.
- Add spinach to the skillet, cover, and cook for 5 minutes.
- Add cooked chicken, Alfredo sauce, and penne. Top with pesto, mix well, and serve.
