I needed dinner in a hurry tonight and looking in the fridge and pantry, I found two jars of Ragu Alfredo Sauce, chicken breasts, and fresh broccoli. Hmmm perfect for Fettuccine Alfredo - just add chicken and broccoli.
2 chicken breasts
2 Tbsp olive oil
1 Tbsp Pampered Chef Herbs de Provence
1/4 tsp salt
6 cups chicken stock
1 tsp salt
1 lb fettuccine noodles
4 cups fresh broccoli florets
2 jars Ragu Alfredo Sauce
Combine olive oil, Herbs de Provence and salt in a large mixing bowl. Add chicken breasts and and turn to coat with seasoning. Let sit for at least 15 minutes at room temperature. Preheat the grill pan and press. Place chicken breasts on hot grill with press on top. Cook for 5 minutes. Turn and cook for 5 minutes on the other side. There should be good grill marks on both sides. Turn off heat. Turn chicken breasts one more time and leave on grill pan still covered with press for another five minutes. Then, move chicken breasts to cutting board and slice into chunks.
Pour chicken stock and salt into stock pot. Bring to a boil. Add fettuccine noodles and salt. Add broccoli and allow to cook for three minutes. Remove broccoli and set aside. Let the noodles boil in the stock until soft. There should still be a small amount of chicken stock left in the pot. Add broccoli back. Add chicken chunks and pour in both jars of Alfredo Sauce. Stir well to combine and heat through over medium heat.
This is so yummy and simple. I served it with fresh fruit on the side.