Wicked chicken

I know there is a big push these days to eliminate all pre-made, processed foods from one’s diet. I get it. Pre-made stuff is just not as healthy or good for us. Le sigh. . .

But sometimes you just want a meal that you can throw together that doesn’t take all night and dirty up every pan in the kitchen.

A good friend of mine and her amazing friends have spent the last four years putting together a cookbook in honor of their high school class. You can read all about the Starmount Class of 1970 and their cookbook Ramalicious here. 

DSC_0514There are some complicated, dirty-up-all-dishes-in-the-kitchen recipes in Ramalicious, but there are also tons of super easy, quick and totally delicious recipes as well.

On Sunday night my husband and I spent at least an hour in the grocery store and by the time we got home in the cold and the dark, we certainly didn’t want to spend all night in the kitchen.

Enter the Ramalicious cookbook and one of my new favorite recipes Wicked Chicken.DSC_0526

Holy cow, y’all. This recipe is so simple, but the best thing about it is, it is delicious and flavorful!

Wicked Chicken

From the Ramalicious Cookbook by the Ladies of Starmount’s Class of 1970

Ingredients

• 4 skinless chicken breasts

• 1/2 box any shape pasta

• 1 jar Classico Alfredo sauce or regular Alfredo with 1 can green chilies

• Salt, pepper, garlic powder, red pepper flakes to taste

Directions

Cook and drain pasta. Salt, pepper and garlic powder the chicken breasts to taste and brown in a skillet for 3 minutes on each side until brown. Sprinkle with red pepper flakes. In a casserole dish, layer the pasta and the chicken. Pour the Alfredo sauce over the chicken pasta mixture and then mix for all to combine. Bake at 350 degrees for 30 minutes.

I used a jar of Alfredo sauce and a jar of hot green chilies. I also added just a bit of Tony Chachere’s Creole Seasoning on the chicken. If you want a milder version, leave out the red pepper flakes and green chilies or be sure to get mild green chilies. I also used chicken tenders rather than chicken breasts. And I topped mine with a little bit of grated Parmesan cheese and served it with a salad. Yummy!

DSC_0552We also enjoyed this dish with a wonderful Pinot Noir.

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