Roasted Red Pepper Chicken Alfredo

This veggie-loaded Alfredo is such a hearty and delicious dinner.  I used jarred Alfredo sauce, frozen broccoli, canned corn and jarred roasted red peppers, so it's a super delicious and easy shortcut recipe.  You can even use rotisserie chicken too, if you want.

This was instantly a hit and I have already made it 4 times.  If you want it to be more saucy, add less pasta or if you want it less saucy, add more pasta.  It would also be great with other veggies too, like spinach, asparagus or cauliflower just to name a few.  

You might also like:

Creamy Roasted Red Pepper Macaroni

Tomato Alfredo Pasta with Grilled Chicken

Roasted Red Pepper and Cilantro Lime Rice

Chicken Florentine Red Pepper Sandwiches

Super Easy Guiltless Alfredo

Roasted Red Pepper Chicken Alfredo 
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 - 3 c. uncooked pasta (I like bow-tie and radiatore) 
1 (14 oz.) bag frozen broccoli florets
1 (15 - 17 oz.) jar Alfredo sauce
1/2 c. chopped jarred roasted red peppers, patted dry
2 chicken breasts, cooked and cubed
1 (11 oz.) can Mexicorn (corn and peppers), drained
1/4 c. milk
salt and pepper, to taste

Cook pasta according to package directions.  Just before the pasta is done cooking, add the frozen broccoli and allow to cook for a minute or two.  Meanwhile, in a large skillet over medium heat, combine the Alfredo sauce, chopped red peppers, cooked chicken, corn and milk.  Heat until everything is warmed through.  When pasta is finished cooking, drain, and add to sauce mixture. Stir until everything is coated in sauce. Season with salt and pepper, to taste.  Serves 5-6.

Jenn's Notes: If you like it saucier, add less pasta.  The package size might vary with the broccoli, Alfredo and Mexicorn depending on what store you go to.  Similar sizes will work fine.    

Easy Ground Beef Lo Mein {In under 30 minutes}

I can't even tell you how many times I have made this.  My whole family loves it.  It comes together super fast and it tastes great leftover.  This has really become a go-to recipe.  After the first bite, I knew it would become a regular menu item.

I adapted it from this recipe, but since we don't really eat much steak, I went with hamburger and I also doubled most of the sauce recipe.

Seriously, the flavor of this dish is outstanding and it even tastes great leftover.  Have dinner on the table in no time with this simple and delicious recipe.  

You might also like:

Copycat Panda Express Chow Mein

Asian Pork Chops

Sweet and Sour Meatballs

Honey Sesame Chicken

Chinese Noodle Hamburger Casserole

Easy Ground Beef Lo Mein
Slightly adapted from: The Recipe Critic
(Printable Recipe)

8 oz. spaghetti noodles
3 c. fresh broccoli florets
1 Lb. lean ground beef
1 Tbl. dried onion flakes
2 garlic cloves, minced
1- 1 1/2 c. shredded carrots (I buy the pre-shredded/matchstix)

For the sauce:
1/2 c. light brown sugar
1/2 c. reduced-sodium soy sauce
1/4 c. hoisin sauce
2 tsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper flakes

In a large pot of boiling water, boil the spaghetti noodles according to package directions.  About 5 minutes before the noodles are done, add the broccoli florets to the boiling water.  Drain when done.  Meanwhile, brown the ground beef in a large skillet over medium-high heat.  When meat is just about browned all the way through, add in the dried onion flakes, minced garlic and shredded carrots and cook until meat is cooked through and carrots are tender, stirring frequently. Add in the cooked spaghetti noodles and broccoli and then pour in the sauce.  Toss to coat everything in sauce and cook for 1-2 minutes until sauce is heated through.  Serve.

For the Sauce:
Whisk together brown sugar, soy sauce, hoisin sauce, sesame oil, ground ginger and red pepper flakes.   

One Pot Chicken Parmesan Pasta with Artichokes and Spinach

School starts this week, which means quick and easy dinner recipes are much needed.  This recipe is not only quick to make, but it's also made all in one pot.  How easy is that?  You start by cooking the pasta in a mixture of water and milk, then you add the remaining ingredients and cook for a few minutes until the sauce turns thick and creamy.  

I added spinach and artichokes to mine, but I can think of so many other vegetables that would be great in this . . . like broccoli, cauliflower, carrots, corn, asparagus and so many more.  Just make sure if you use different vegetables you either cook them first or use thawed frozen veggies.  

This recipe makes a large pot of pasta and serves a lot of people.  It also tastes great leftover.  Be sure to add this easy cheesy pasta to your dinner rotation.  

You might also like:

Easy Weeknight Bowtie Pasta

Healthier Taco Pasta

Shortcut Ham and Cheese Chicken Parmesan

30-Minute Garlic Parmesan Pasta with Crispy Chicken

One Pot Chicken Parmesan Pasta
adapted from: Betty Crocker
(Printable Recipe)

4 c. water
2 (12 oz.) cans evaporated milk
1 tsp. salt
2 cloves garlic, finely chopped
1 Lb. uncooked pasta (I use Cellentani)
2 tsp. cornstarch
2 c. diced rotisserie chicken
1 (14 oz.) can artichoke hearts, drained and chopped
1 1/2 c. shredded Parmesan cheese
juice of 1 lemon
2 Tbl. unsalted butter
4 c. baby spinach (I like to roughly chop mine)
1/2 tsp. pepper
3/4 tsp. McCormick Roasted Garlic & Herb Seasoning (or similar seasoning)

In a large Dutch oven, heat water, 1 can of evaporated milk, salt, garlic and pasta over medium heat.  Simmer for 12-14 minutes, stirring frequently, until pasta is tender.  In a medium bowl, stir together remaining 1 can of evaporated milk with the cornstarch; stir in the chicken and artichoke hearts.  Add to mixture in the Dutch oven; return to a simmer, and continue to cook until sauce has thickened, about 2-3 minutes.

Remove from heat and stir in half of the cheese and the lemon juice.  Then, stir in the remaining cheese (reserving a little for topping).  Last, stir in the butter, spinach, pepper and seasoning and stir until spinach has wilted and butter is melted.  Serve with reserved cheese.  Serves 7-8.