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This recipe is featured in this Gooseberry Patch Cookbook
Creamy Chicken Italiano
¾ Box whole wheat penne pasta noodles
2 boneless chicken breasts, cooked and shredded or cubed
1 jar Alfredo Sauce
3/4 Cup milk, swished in the jar to get remaining sauce
1/4 Cup grated parmesan cheese
3/4 Cup milk, swished in the jar to get remaining sauce
1/4 Cup grated parmesan cheese
1 can Veg-All mixed vegetables, drained
¼ Cup, chopped sun-dried tomatoes, oil packed and drained
¼ teaspoon salt¼ teaspoon fresh ground black pepper
¼ teaspoon garlic salt seasoning
1 Cup shredded mozzarella cheese
1. Prepare pasta according to package directions. Drain and return back to pot over medium heat. Stir in chicken, alfredo sauce, milk, parmesan cheese, vegetables, sun dried tomatoes, salt, pepper and garlic seasoning. Heat for 10-15 minutes or until heated through, stirring often.
2. Sprinkle top with cheese, cover for 5 minutes or until melted. Serve.
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Is this your own recipe, Jenny, appearing in a Gooseberry Patch cookbook, or theirs?
Thanks,
Cheryl
How many does this serve?
[...] Scoop: {Menu} Sunday: Chicken Salad Sandwiches w/ veggies and dip Monday: Mexican Lasagna Tuesday: Creamy Chicken Italiano w/ broccoli Wednesday: Sheperds Pie Thursday: Leftovers Friday: Beef Tacos w/ mexican salad [...]