Pollo Romano Alfredo Picollini

This dish is the glue that holds my marriage together. Wonderfully, fantastically simple and creamy! Makes my mouth water. It is a very simple dish that involves mostly prep work with little stove-standing time. This is the easier than my chicken fettuccine Alfredo staple, but just as tasty, with lots of variation possibilities.
*Warning* This dish has a kick of heat!

RANDALL SCALE
Grocery................ $15
Skill Rating.......... Easy-Mild, Hot Stove Involved
Serving Size........ 6-8, with leftovers
Prepare Time..... 1 hour (mostly baking time)

Ingredients:

• 3 boneless skinless chicken breasts
• 2 jars Classico roasted garlic alfredo sauce
• 1 box Farfelle Picollini (mini bowties)
• Red Pepper Flakes
• Dried or Fresh Basil, Oregano, Parsley, Garlic Salt, S&P
• Fresh Garlic

Prepare:
1. Salt half-full pot of water, set on high to boil for pasta.
2. Season chicken as preffered.
3. Cut chicken into cubes or julienne strips, saute in olive oil coated pan.
4. Saute until almost finished, remove from heat. It will continue to cook in oven.
5. Add pasta to water, cook to al dente. It will also continue to cook in oven while absorbing sauce.
6. Empty contents of both Alfredo jars into mixing bowl.

• ADD:
• .5 to 1 TB red pepper flakes
• .5 TB dried basil (adjust if using fresh)
• .5 TB dried oregano (adjust if using fresh)
• .5 TB dried parsley (adjust if using fresh)
• 1 TB garlic salt
• 4 Garlic Cloves, pressed or minced
• Salt and Pepper to taste
• Incorporate well.

*OPTIONAL*
At this point you can add any other ingredients you find tantalizing: capers, artichoke hearts, sun dried tomatoes, canned peas, broccoli etc..... anything pre-cooked.

Bake:
7. Preheat oven 400 degrees.
8. Combine chicken, pasta, sauce in 9x13 glass or non stick baking pan.  MIX WELL!
9. Put on middle shelf and cook for 30-35 minutes dep. on oven power.
10. Top with grated/powdered Parmesan cheese.
11.  ENJOY.