2 lbs boneless, skinless chicken, thighs or breasts, cut into small pieces
1 onion, chopped
1T minced garlic
1 t salt
¼ t cayenne pepper
3T whole wheat flour
3 cups half & half
1 ½ cups frozen peas, thawed
½ c parmesan cheese
12 oz pasta of your choice; whole grain for a healthier choice!
In a large frying pan or pot sauté chicken, onion and garlic until the chicken is cooked and the onions are soft. Stir in salt, cayenne pepper and flour until it is blended in. Slowly add the half & half until mixed in, add peas and parmesan cheese. Simmer and stir for 1 or 2 minutes until thick, remove from heat.
Cook your pasta, drain and toss with the chicken alfredo and serve with a salad and some homemade dinner rolls.. Yum!!
Main Dish Recipes
The Homestead Kitchen
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