Spicy Alfredo with Chicken over pasta
Ingredients:
- 3 T butter
- 3 cloves fresh garlic – minced
- 1 jalapeno – minced
- Small sweet yellow onion
- Carrot
- Mushrooms
- Zucchini
- Yellow Squash
- Broccoli
- Red pepper
- 1 lb Chicken Thighs
- 32 oz Heavy Cream
- 1 Cup Shredded Parmesan Cheese
- Favorite pasta, rigatoni or penne pasta
- 16 oz Rocky Mountain Salsa – Spicy
Directions
Sauté garlic & jalapeno for a few minutes.
Add cut up veggies and sauté until al dente.
Add salt & pepper to taste.
Pound (to tenderize) chicken thighs.
Season with pepper & garlic salt or a Cajun Seasoning.
Add Rocky Mountain Salsa to veggies.
Add heavy cream & parmesan cheese.
Let simmer. Stir often.
Sauté chicken thighs in olive oil or canola oil. If you pounded the thighs should only take about 4-5 minutes per side.
Let rest.
Pour mixture over pasta & add sliced chicken thighs.
Add cut up veggies and sauté until al dente.
Add salt & pepper to taste.
Pound (to tenderize) chicken thighs.
Season with pepper & garlic salt or a Cajun Seasoning.
Add Rocky Mountain Salsa to veggies.
Add heavy cream & parmesan cheese.
Let simmer. Stir often.
Sauté chicken thighs in olive oil or canola oil. If you pounded the thighs should only take about 4-5 minutes per side.
Let rest.
Pour mixture over pasta & add sliced chicken thighs.
