so i was chatting on the phone with my best bud yesterday while i was doing some last minute grocery shopping at safeway, and i mentioned my impromptu dinner menu. For a quick pasta meal, i dont think you can beat a nice mushroom alfredo with gemelli pasta, peas, spinach and sautéed chicken. Looking to save time and lets be honest, effort, i opted to buy jarred sauce rather than labor all night over a homemade alfredo. To say the very least, i was bauked at and ridculed for my laziness by my pal. This pissed me off, not because she was right and it was annoying for her to point it out, but because it came from a girl whose very own homemade alfredo rivals the taste and consistency of skim milk! (i know, low blow right? but its totally true, the girl hasnt seen the likes of whole milk or cream in over 15 years, EASY!)
anyhow, i was starving and impatient ended up throwing this quick monday night pasta dish together in no time right after challenging VB to an alfredo cookoff. All i have to say to vanessa is: BRING IT tofu princess, i will wreck you!
ingredients:
- 1/3 box barilla gemelli pasta (cooked to al dente)
- 1 jar alfredo sauce of your choice (i heart bertolli)
- salt
- pepper
- 1/4 cup frozen peas
- few handfuls of fresh spinach
- 1/2 cup sliced mushrooms
- 1/2 lb chicken breast
- 1 tablespoon minced garlic
- 1/3 cup chopped onion
- 1 tablespoon olive oil
Preparation:
in a saute pan, saute the chopped onion and minced garlic with some salt and pepper. add in the mushrooms and continue sauteing for a couple of minutes. Add in chicken and cook until no longer pink and then add in spinach and adjust salt/pepper as needed then cover until spinach wilts. add in alfredo sauce and simmer.
in the meantime fire up some salted water and cook the pasta as directed on the package. once al dente, drain and toss with alfredo mixture.
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