This recipe comes from the TBC cookbook and is by a dear friend and great cook, Sarah Sewell. But of course, I can never leave a good thing alone so some changes happened along the way. Most importantly, the veggies stay in huge chunks so that everyone can pick out what they don't like. One of these days, right? They'll all eat whatever's on the plate? Sigh...
Here's what we ate last night...and anytime I've got some extra grilled chicken! LOVE it.
Bow Tie Chicken
2 Tbsp butter
8 oz sliced mushrooms
1/2 large sweet onion, chopped
1 green bell pepper, chopped
1 jar alfredo sauce
1 to 1 1/4 cup milk
1 cup shredded mozarella cheese
1/2 cup shredded parmesan cheese
1 tsp Italian seasoning
1/4 tsp black pepper
1 cup tomatoes, peeled (You're welcome, Cass.) and chopped
4 cups bow tie pasta, cooked and drained
3 chicken breasts, grilled and chopped
Melt butter over medium heat in a saucepan. Saute onion, mushrooms and peppers until softened. Add alfredo sauce and stir. Pour 1 cup milk into sauce jar, replace lid, shake and then pour into pan. Add cheeses, seasonings (taste to see about salt), tomatoes and chicken. Lower heat. Stir until cheese melts and blends and everything is hot. Mix cooked pasta in. Add a little more milk if you'd like it saucier or if you want to put it in a dish and heat for 20 min. or so. Once again, I just mix it all and serve from the pot most times. Have I mentioned, I hate dishes? I have? Okay. Just wanted to check.
PS...just so you know: peeling tomatoes is really easy. Simply boil water in a small pan. Add a tomato and let it simmer for about 30 seconds. Plunge it into ice water after and when it cools, the skin comes off very easily. I just like to make Cassie feel like I'm going to a lot of effort. I rarely do so there's not much opportunity for that mother guilt we're supposed to pass on. Enjoy!
