The base sauce for this meal is easy and versatile. I make it with chicken, mushrooms and spinach but it is also delicious without or you can add any vegetables you like. I serve it over cheese tortellini but it is good on any pasta or even grilled chicken or fish. This recipe will easily serve 4 people or 2 people twice and you will find a link to a printable recipe card at the end of the post.
Prep time: 15 min | Cook time: 15 min | Serves 4
What you’ll need:
16 oz jar roasted red peppers in oil (1/4 cup used in recipe)
skinless boneless chicken, 3-4 tenderloins or 1-2 breasts
2/3 cup spinach, fresh or frozen
16 oz jar alfredo sauce
grated parmesan cheese (in a shaker is fine)
onion powder, garlic powder, salt & pepper
1 package cheese tortellini
The first step is to prepare the red peppers. Drain the oil from the
jar and puree the peppers in a food processor or blender.
Once pureed, pour back into the jar for storing. You will only use a small amount each time you make this sauce so one jar will last for several meals (which also makes it easier next time!). It stores well in the refrigerator.
I always cook with chicken tenderloins which we buy in bulk – they are inexpensive and easy to use. You can also use breasts. I use 3-4 tenderloins for this meal but you can use as much or as little as you wish depending on how many you are feeding. I also like a lot of mushrooms.
Cut the chicken into bite size pieces and saute in a deep skillet. Season with onion and garlic powder and a little salt and pepper.
For the amount of chicken I use, about 1/8 to 1/4 tsp is good.
When the chicken is almost done, add the mushrooms and saute until cooked through.
Next, push the mixture to the sides and add a bit of margarine to the center of the pan. Add the spinach and saute until cooked through. I use frozen spinach but fresh works as well.
Pour in the alfredo sauce and mix well. We like a little more sauce so I add 1/4 cup milk to the empty alfredo jar, shake well and pour into pan along with a few shakes of parmesan cheese.
Next add about 1/4 cup of the pureed red peppers to the sauce. You can use more or less depending on taste. Mix well and heat through.
Serve over cheese tortellini with garlic bread and enjoy!