Chicken Alfredo

You know, it’s a little hard to feel proud of my government right now (biggest understatement of my life, I know), but that doesn’t mean I struggle to feel patriotic about this country.

Almost everyone in America can trace their ancestry back to immigrants in the kind of recent history your grandma can tell you about firsthand. And everybody who came here brought something really cool with them. I love it.

As one example, a lot of Americans from Italy brought and shared their recipes, and then the Midwest did what we do best and put way too much dairy in it. The result is one of my favorite simple meals.

Ingredients

• 1 bag breaded chicken tenders
• 1 bag pappardelle noodles
• 1-2 jars of alfredo sauce
• Salt
• Pepper

Items needed

• Oven tray
• Large pot
• Cutting board
• Chef’s knife
• Noodle tongs

Cooking

1. Start the chicken tenders in the oven and bake according to the bag’s instructions. Season these with salt and pepper either when going in the oven.

2. Boil a pot of salted water and cook the noodles according to the instructions.

3. Drain the water from the noodles with the lid of the pot, and then add the alfredo sauce, then cut up the cooked chicken tenders and mix into the pasta.

Conclusion

This is a simple dish that is served by itself. It also freezes very well like with most of the food I make; another ideal choice for meal prep.

Make sure to get an alfredo sauce that lists cream before water in the ingredients list for maximum flavor. It’s worth the price.