I decided to do another go around with alfredo. I like bowtie and I kind of went crazy at the store buying a bunch of different types of noodles, just to see which one I like best. I love green pepper and onions, yummy! I think that I would add another can of alfredo sauce to this mix only because I don’t like overly creamy but this came out a smidgen solid. It all depends on how many you are cooking for!

WHAT YOU WILL NEED:

Pasta of your choice [I am using bowtie]

1/2 an onion

1 green pepper

A can of mushrooms [fresh mushrooms if you have them]

1-2 cans of alfredo sauce depending on how many you are serving for.

Oil

Seasonings: Basil, dried minced garlic, paprika, black pepper.

Optional: Cajun seasoning

STEPS:

1. Peel the onion and wash it to take off the “filmy” layer of the onion.

2. Cut the onion into thin slices or chunks, depending on which you prefer.

3. Wash your green pepper and then cut it in half. Once you have done that you can remove all seeds and circle around the stem, taking that part away.

   

4. Cut the green pepper in the middle, across the center.

5. Cut the green pepper slices into thin slices and then cut them in half again.

   

6. Take your left over meat from the night [or two] before and shred it. You can make the pieces as large or small as you would like.

7. Cook your bowtie pasta.

8. Add oil and dried minced garlic to the pan and wait for the dried minced garlic to start “popping”.

   

9. Add your chicken into the pan and add pepper to the mix. Drain your mushrooms and add them to the chicken to cook together.

10. This is really up to how the meat was cooked prior, the chicken was purchased from Sam’s, one of those cooked and ready to go chickens. You will have to test how well this will go with the alfredo.

11. Add your bowtie pasta in and the alfredo sauce.

12. Add the basil, paprika, and pepper to the alfredo mix.

13. Add your onions and green pepper once your alfredo is mostly done so that they don’t wilt in the process.

ENJOY!

-The Mermaid Chef