Now that school is back in session, it is time for another deceptively easy yet amazingly yummy weeknight dinner. My girls LOVE this dish...something about the tangy "bite" of the sun-dried tomatoes contrasted with the garlicky creaminess of the alfredo makes this dish delicious.
- 1 package dried pasta (I used whole wheat spaghetti tonight, but prefer whole wheat gemelli or penne)
- 1c sun dried tomatoes (dry, NOT packed in oil)
- 1 bunch fresh asparagus, washed and cut into 1" bites
- 1 jar alfredo pasta sauce (I prefer the roasted garlic flavors)
- 2 c cooked, cubed or shredded boneless, skinless chicken breasts*
Cook pasta according to directions on package for "al dente." In the last minute of boiling time, toss asparagus bites into the water. Drain the pasta and asparagus and put into a large bowl. Dump in chicken, sauce and tomatoes. Toss to mix. Salt and pepper as desired. Eat!
* TIP: Whenever bone-in, skin-on chicken breasts (more flavorful than the boneless, skinless kind) are on sale, I'll buy a bunch of them, then boil or bake them. Once they have cooled, I remove the skin and bones, then either cube or shred the meat the divide it up into rough one cup portions and then store it in the freezer in quart-sized freezer bags. This makes weeknight tacos, chicken salads, pasta dishes or even quesadillas a breeze!
