I was floundering at lunch yesterday and grabbed some shredded chicken out of the freezer. Jeremy asked me to write down what I did to it, because he really liked it...About 2 cups of shredded chicken
1 TB minced garlic
1-2 TB oil
Italian seasoning
Italian dressing
1/3 cup alfredo sauce
Heat the olive oil in the pan at medium heat, then add the garlic and saute for 2-3 minutes. (I use the jarred kind) Add the chicken. If the chicken is frozen, defrost a little first, or break it up as it thaws in the pan. When it is starting to get brown, add some seasoning. (I love McCormick's Italian grinder) Cook for another few minutes, stirring often, and adding a little more oil or water if needed. If you have chicken broth handy, a little of that would be good. Add several squirts of Italian dressing. I used a Basil Romano Vinaigrette, I think. When it's fully heated, add 1/4 - 1/2 cup of some kind of alfredo sauce and mix well. We used the chicken to top past (for the kids) and rice (for us) and it was really good! (And easier than it sounds. You could do a lot of variation here and end up with something yummy.
No comments:
Post a Comment