4 chicken breast

1 cup of broccoli florets (fresh)

2 tsp of fresh garlic 

1 yellow bell pepper

1 package of baby Bella mushrooms 

1 lb of bow tie pasta

2 jars of Classico four cheese Alfredo sauce 

2 tbsp of butter

1/4 cup of Basil pesto

Italian seasoning 

curry powder 

shredded Parmesan cheese  

Directions: slice chicken into thins slivers and season with salt, pepper and a dash of Italian seasoning. Place in a skillet over media high hear and cook through. While the chicken is cooking, chop up your vegetables and cook pasta according to the directions and then drain and set aside. 


Sauté the mushrooms and bell peppers in a tbsp of oil in a separate skillet.  Once they are about tender, add the broccoli. You add the broccoli last because you don’t want it to be too tender. Once that is done, remove from heat and set aside. 

Sauce: melt two tbsp of butter in a medium saucepan. Then add garlic and sauté until tender. Add the 2 jars of Alfredo sauce and bring to a boil. Turn the heat to low and simmer for about 5 minutes. 

Pour the drained pasta into a large pot and then stir in the Alfredo sauce. Once it is mixed throughly, add the basil pesto. Toss. Then add the chicken and the vegetables and season with the curry powder and Italian seasoning to your liking. Top with shredded Parmesan. Voila.

This seems tedious, but it only takes about 45 minutes to prepare. Enjoy!!!