- 1 box Bowtie Pasta (16oz box)
- 1 jar Alfredo Sauce (24oz)
- 3 tbsp Garlic, Minced
- 1 tbsp Dried Italian Seasoning (or Basil, Parsley, Oregano)
- 1 bag Sun-Dried Tomatoes, Julienne- Cut (3.5oz bag) This is usually in the produce section. If you cannot find it you can use a jar of sun-dried tomatoes; drained, rinsed and chopped
- 2 lbs Chicken Breast, Cooked and Cubed
- Salt and Pepper, to taste
- Large Pot
- Medium Pot
- Cutting Board
-
Cut Chicken Breast in half and boil for 15 minutes.
-
While Chicken is boiling, cook Bowtie Pasta according to package (al dente).
-
Strain Pasta (IMPORTANT: Reserve two cups of pasta water) and cut Chicken into bite-sized pieces.
-
Pour Alfredo Sauce into Large Pot. Add Garlic, Italian Seasoning, Salt and Pepper. Heat and stir for 3 minutes.
-
Stir in Sun-Dried Tomatoes, and cubed Chicken
-
Add in strained pasta, and reserved pasta water (1/4 cup at a time), until you've reached desired sauce consistency.
-
Serve immediately (DELLicious with Salad and Garlic Bread for a SIMply complete meal)
-
Cut Chicken Breast in half and boil for 15 minutes.
-
While Chicken is boiling, cook Bowtie Pasta according to package (al dente).
-
In freezer safe container, combine Alfredo Sauce, Garlic, Italian Seasoning, Salt, Pepper and Sun Dried Tomatoes. Add chicken and pasta. Stir until everything is well coated.
-
Make sure container is sealed tightly or cover with double layer of aluminum foil. Pop into the freezer!
-
Option 1: Bake from frozen, still covered in the foil, on the middle rack of a preheated 350°F oven until heated through, about 1 1/2 hours.
-
Option 2: Thaw in the refrigerator overnight, then bake for only 1 hour at 350.
