on the table: chicken alfredo

By Angel Bernard

I usually cook a meal every Sunday, and I like to always think ahead about what I want. 

However, last Sunday came around, and I was undecided. So, I eventually came to the conclusion that I wanted alfredo. I started to make it from scratch, but, I knew that would be time consuming. So, I found myself putting together my own sauce. I went to the store to grab all of the ingredients, and I also added a few things that aren’t in other versions of this dish. For example, I put rotel tomatoes in my sauce. Now, I’ve never seen anyone do that, but I want to try something new, and it came out pretty amazing. 

Chicken Alfredo

Ingredients: 
chicken tenderloins
smoked sausage
pasta/noodles
2 cans of alfredo sauce
salt and pepper
garlic powder
red pepper flakes 
red pepper
green onions
minced garlic
garlic salt
spinach
Rotel tomatoes
cheese

Directions:
1.    Boil about 6-7 pieces of chicken tenderloins.
2.    Once the chicken is fully cooked, shred chicken.
3.    Dice any smoked sausage of choice and cook until brown. 
4.    Bring pot of water to boil. Once the water begins to boil, add pasta in and add salt.
5. Once pasta is fully cooked, take two cans of Alfredo sauce and put it in the pot.
6.    Add garlic powder, red pepper flakes, pepper, green onions, red peppers, minced garlic, and garlic salt.
7. Once all seasonings are added, add spinach and rotel tomatoes.
8. Add parmesan and mozzarella cheese or any cheese of choice. 
9. Once all ingredients are added to the sauce, let it cook for 35 minutes.
10. Finally, add your pasta into the sauce, and let it cook for 35 minutes; then you’re all done.