Ingredients :
- 6 pack boneless skinless chicken thighs
- 1 box penne pasta noodles
- 5 frozen broccoli (heads)
- 1 pack Mozzarella cheese, shredded
- 1 pack parmesan cheese, shredded
- Pepper
- Garlic salt
- 3 jars Betrolli garlic alfredo sauce
- 1/2 stick butter
Method :
- Boil penne noodles and broccoli in 2 different pots
- Put chicken in a 12" pan and cook until done adding butter, pepper, and garlic salt to chicken. Cook on high.
- Drain excess butter from chicken, leave chicken in pan but off to the side.
- Once broccoli is done, mash the broccoli heads and add them to the chicken. Don"t add chicken to burner yet.
- Drain water from noodles once finished boiling and add them to pan as well
- Put pan on burner on medium/high heat.
- Pour alfredo sauce into pan and stir.
- Add mozzarella cheese and parmesan cheese and stir and add to desired amount.
- Stir and enjoy
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