Creamy Chicken Basil Alfredo Pasta

Welcome Back Bloomers!

Pasta is one of my favorite meals to prepare. I enjoy experimenting with recipes and finding what flavors I prefer over others. With that being said I decided to make this creamy chicken basil alfredo pasta one night. To my surprise, I had all the items I needed at home which made the process that much easier. Most of my favorite meals have been those that weren't planned the day prior. Due to me not planning the meal a day before, to shop for ingredients, I used a Creamy Basil Alfredo sauce I had in my pantry as the base. I am definitely a person that enjoys the quickness of a meal especially if I do not have to go to the grocery store. The is a really easy meal to prepare. I am sure you moms out there would enjoy creating an easy quick meal from items you may always have on hand. So let's get started.

The Necessities!

INGREDIENTS

• 4-5 chicken breasts, boneless, skinless

• 1-2 tablespoons olive oil

• 1 teaspoon red pepper flakes

• 1 teaspoon Italian herb seasoning

• 1/4 cup rosemary flakes, chopped

• 1 cup onion

• 1 tablespoon garlic, minced

• 1 1/2 cup bell pepper

• 1 15 oz jar of basil pesto alfredo cream sauce by Private Selection

• 2-3 romaine tomatos, diced

• 1 teaspoon whole Mexican oregano

• Salt, black pepper, and cayenne pepper

• Parmesan, for garnish

• 1 packet of chicken Mazola bouillon = 1 cube

• 1 Sazon Goya Con Cilantro Y Tomate packet

Now Let's Put In Work!

DIRECTIONS

1. Rinse chicken if not already. Coat both sides of chicken breast with salt, black pepper, cayenne pepper, 1/2 tsp oregano, and rosemary. Lightly season. Heat skillet medium high with 1 tablespoon olive oil. Mix Sazon with 2/3 water and add to pot, next add chicken. Cook for 4-5 minutes on each side. Once done set aside on cutting sheet to dice/slice.

2. It's sauce time! In a mixing bowl mix the packet of Mazola Bouillon with water, as directed, then combine the basil pesto alfredo cream sauce. Whisk thoroughly combined and set aside.

3. Return skillet to medium heat and add the onion, garlic, and tomato. Add more oil if skillet is dry. Cook for 1 minute then add bell pepper until slightly tender.

4. Add the combined sauce to skillet and bring to simmer. Add in the diced/sliced chicken for 2 to 3 minutes. Add in the italian herb seasoning, salt and pepper to taste, crushed red pepper flakes, 1/2 tsp oregano. Garnish with parmesan serve over pasta or zucchini noodles. Enjoy!

Finished Product

Finished Product