Spicy Sun-dried Tomato Chicken Alfredo

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (16 ounce) jar classico alfredo with sun dried tomatoes
• 2 boneless skinless chicken breasts, cubed
• 1/2 onion, thinly sliced
• 2 garlic cloves, crushed
• 1 teaspoon season salt
• 1/2 jalapeno pepper, finely chopped (optional)
• 1 teaspoon tandoori masala (optional)
• 1/2 teaspoon hot red pepper (optional)
• 3 sun-dried tomatoes
• 1 cup california-blend frozen vegetables
• 2 cups rotini noodles, uncooked
• 1 tablespoon extra virgin olive oil

Recipe

• 1 put on a large pot of salted water on to boil.
• 2 in a skillet or frying pan, somewhere between medium to maximum (depends on the stove-top), put the olive oil.
• 3 saute the onions, garlic, jalepeno and chicken meat for 10 minutes.
• 4 by this time, the water should be boiling. add in the rotini noodles.
• 5 add the sun-dried tomatoes to the pasta water.
• 6 add tandoori spice, hot pepper and seasoning salt. saute for a couple more minutes and then reduce heat to minimum.
• 7 remove the sun-dried tomatoes from the pasta water and chop finely. set aside.
• 8 in the last 2 minutes of the cooking time for the pasta, add the frozen vegetables.
• 9 drain the pasta and vegetables and return to the large pot.
• 10 stir in pasta sauce.
• 11 mix in chicken, onion, garlic.
• 12 serve.