Recipes
Creamy Chicken Alfredo with Peppers & Cabbage
Uses: chicken thigh, fusilli, Alfredo sauce, red pepper, cabbage
Ingredients:
- 1 cooked bone-in chicken thigh, meat removed and chopped
- 1 cup cooked fusilli
- 1/2 cup Alfredo sauce
- 1/3 cup sliced red pepper
- 1/2 cup thinly sliced cabbage
- 1 teaspoon oil
Instructions:
- Cook the chicken to at least 165°F, cool slightly, remove the meat from the bone, and chop it.
- Cook red pepper and cabbage in oil until tender but still colorful. Season with black pepper and a small amount of salt.
- Add Alfredo sauce and 2 tablespoons milk, then stir in the chicken.
- Fold in the fusilli and heat until steaming.
Good for: A creamy one-pan pasta dinner with chicken and extra vegetables folded into every serving.
Optional: Add mushrooms or a spoonful of green chilies.