Cooking on a Shoelace

Important Announcement

The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More

Chicken Pasta Alfredo

2 pounds ground chicken

1 medium yellow, red, or orange pepper - diced

1 medium onion - diced

4 medium cloves of garlic - minced

1 stalk of celery - diced

1 pound of mushrooms - diced

1/2 of a large can of black olives - diced

2 teaspoons of chicken seasoning

1 teaspoon of dill

1 teaspoon of rosemary

1 teaspoon of majorium

2 teaspoon of salt

2 teaspoon of pepper

2 pound rigatoni

2 jars Ragu Alfredo sauce

1/4 cup milk

olive oil

1 tablespoon of black pepper &galic

Brown chicken with the onion, garlic, celery, pepper, & spices. Drain off grease.

In a kettle empty both kars of ALfredo sauce. Rince jars with the milk and add to sauce.

Stir in chicken mixture.

Cook pasta according to package directions.

While draining the pasta add mushtrooms and olives to sauce and continue cooking intil all ingredients are hot.

Once pasta is drained drizzle the olive oil over it and add the black pepper and garlic and stir. I din't use salt in this as I used salt in the water to cook the pasta.

Serve sauce over pasta.

The hardest part of this recipe is the dicing and mincing as I used all fresh stuff except for the olives.

The seasonings amounts can be adjusted to your taste or you can add different ones if you have favorites to use with the chicken.

Although I used ground chicken, left over chicken that is either shredded or diced could be used.

We liked this dish. I don't normally care that much for ground chicken but here lately I have been making several recipes using this and find that I am liking it better. For me the trick is to season the chicken as you brown it.

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Cooking on a Shoelace	[email protected]