Rosey Chicken Spaghetti Alfredo - Household warmth and closeness can be obtained in very simple ways. One of them is cooking and serving food for the household. As a housewife, certainly you do not wish to miss a meal together appropriate? Cuisine also can be the key to a delighted family, several really feel homesick due to the fact their cooking has been located elsewhere.
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Rosey Chicken Spaghetti Alfredo is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Rosey Chicken Spaghetti Alfredo is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have rosey chicken spaghetti alfredo using 15 ingredients and 7 steps. Here is how you can achieve that.
Ingredients needed to cook Rosey Chicken Spaghetti Alfredo:
- 16 oz spaghetti
- 2 boneless skinless chicken breasts (about 1 lb)
- 2 tbs butter - divided
- salt & pepper
- onion powder
- garlic powder
- dried basil
- dried oregano
- dried parsley
- lemon pepper
- 1/2 small onion - finely diced
- 1 (14.5 oz) can diced tomatoes
- 2 tbs flour
- 1 cup milk
- 1 jar Alfredo sauce (your favorite brand)
Directions to make Rosey Chicken Spaghetti Alfredo:
- Cut chicken to 1/4" thick slices. Melt 1 tbs butter in a deep sided sautée pan over medium high heat. While making the sauce cook pasta to package directions, drain and set aside if done before sauce (reserve about 1/2 cup of the pasta water in case the sauce seems too thick at the end).
- Add chicken to pan, season with any of the seasonings listed that you'd like (I used 1-2 dashes of everything). Cook chicken completely, stirring frequently. About 7 minutes. When done transfer to a small bowl. Set aside.
- Melt second tbs of butter in pan. Add onion. Cook 2 minutes. Add can of tomatoes. Cook until juices have reduced and thickened, stirring frequently. About 2 minutes.
- Stir flour into onion and tomato (it will turn pastey, that's ok). Cook about 1 minute. Wisk in milk and Alfredo sauce. Bring sauce to a simmer, cook until thickens slightly, wisking frequently. About 5-7 minutes.
- Return chicken to sauce. Stir to incorporate and reheat for a minute or so. Turn off heat. Add pasta to sauce and toss or stir gently to coat.
- Note: If sauce seems too thick for your liking stir in some reserved pasta water a couple tbs at a time. If too thin, let dish sit for a few minutes, it will thicken some.
- Serve with a crisp side salad and/or garlic bread. Garnish with grated parmesan and/or chopped parsley. Enjoy!
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