Ingredients:
- 2 chicken breasts
- 1 pint cherry tomatoes
- 1 bag fresh spinach (about 5-6 ounces)
- 1 bunch fresh basil
- 1/2 package of white mushrooms
- 14 ounces penne/fettuccine noodles
- 6 cloves garlic, minced
- Salt, pepper, garlic powder to taste
- Mouton’s All Purpose Seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 jars (16 ounces each) garlic Alfredo sauce
- 1 cup shredded mozzarella cheese
Instructions:
- Prepare Chicken: Slice the chicken breasts into thin cutlets (about 3-4 cutlets per breast). Season both sides generously with Mouton’s All Purpose Seasoning.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook Vegetables: In a skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the sliced cherry tomatoes and mushrooms, cooking until softened, about 5-6 minutes. Stir in the fresh spinach and basil, cooking until the spinach is wilted.
- Prepare Sauce: Add the garlic Alfredo sauce to the skillet with the vegetables. Stir well and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Cook Pasta: While the sauce is simmering, cook the noodles according to package instructions. Drain and set aside.
- Combine Ingredients: Slice the cooked chicken into bite-sized pieces. Add the chicken and cooked fettuccine noodles to the sauce, stirring gently to combine and heat through for 2-3 minutes.
- Serve: Transfer the pasta to serving plates or a large serving dish. Sprinkle shredded mozzarella cheese on top and let it melt slightly before serving.
- Enjoy: Serve immediately and enjoy!
Tips:
- Adjust seasoning according to taste and preference.
- For added richness, you can stir in a splash of cream or a bit of grated Parmesan cheese into the Alfredo sauce before serving.