Alferado Chicken Pasta - Vrinda Shenoy
Ingredients:
1 (16 ounce) jar Alfredo-style pasta sauce
1 (16 ounce) package pasta
2 pounds fresh shrimp, peeled and deveined or chicken
1 cup butter, melted
1/2 small green bell pepper, diced
1/2 small red onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Directions
In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain. Boil chicken in a large pot of water until they turn orange. Then place in bowl with melted butter. Let chicken marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
1 (16 ounce) jar Alfredo-style pasta sauce
1 (16 ounce) package pasta
2 pounds fresh shrimp, peeled and deveined or chicken
1 cup butter, melted
1/2 small green bell pepper, diced
1/2 small red onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Directions
In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain. Boil chicken in a large pot of water until they turn orange. Then place in bowl with melted butter. Let chicken marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
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