I told you I was on a blue cheese kick.
This recipe is an old one. Old enough that when I copied it down into my little black book of recipes I had not only the ambition, but the time to draw this little guy to go with it:
You see, because the chicken, he’s black and blue…and I’m so clever…hardy har har…
Here’s what we’re making:
Here’s what you need:
3 skinless, boneless chicken breast halves
steak seasoning to taste
2 (10 oz) containers Alfredo sauce
1 cup blue cheese dressing
2 fresh tomatoes, diced
16 oz angel hair pasta
First off, I’m not entirely sure if that link is where I found the recipe originally or not. Like I said, it’s been a long, long time…but the ingredients and the directions seem to be the same, so we’ll go ahead and give them credit.
To get started, if you want to actually have the “black” part, preheat an outdoor grill to cook your chicken. If, however, you don’t “do” grilling (*raises her hand*), we’re going to chop your chicken up and sear it on the stove top. Season it with steak seasoning before cooking either way you do it and then set your chicken aside.
If you’re in the stove top chicken camp and you want to keep your dishes to a minimum, cook your noodles first and then use the same pan for the chicken after you’ve drained them.
When both chicken and noodles are cooked, combine them in the pan and add Alfredo sauce, blue cheese dressing and tomatoes. Stir until coated and cook until heated through. Top with extra blue cheese if you’re so inclined.
This recipe is so easy. It’s really not any more work than making plain ol spaghetti, but gives you some protein and fresh vegetables. I’m not going to try and claim it’s gourmet…but if you find yourself with a craving for Olive Garden alfredo, this will do the trick. It’s fast, easy comfort food that is at least a little more grown up than heading straight for blue-box mac and cheese.
Try it out and let me know what you think!