Friday, May 23, 2008

Chicken Potato Alfredo

  • Alfredo Sauce (I used Portobello Mushroom Classico or Four Cheese Alfredo)
  • 4 tsp. lemon juice
  • 1/2 T. pepper
  • 1/4 tsp. salt
  • 5 garlic cloves, crushed (I just sprinkled veggies with garlic powder)
  • 2 chicken breasts
  • 5-8 small red potatoes
  • 4-6 roma tomatoes
  • 1 can artichoke hearts (good, but really optional)
  • 1 tb. rosemary (I didn't use)
  1. Quarter potatoes and tomatoes.
  2. Defrost chicken.
  3. Add all together in baking dish and cover with sauce.
  4. Bake for 45 minutes to an hour (cover with foil) at 425 degrees.
This was such a nice change from what we usually eat. Lots of veggies, fun white sauce..Anika had two helpings and R and I loved it too. Make sure potatoes are really tender! Mine took a full hour even though I thought I cut the potatoes into small chunks.

**I also tried this with the salad shrimp in place of the chicken. Delicioso! We loved it. I also added sliced red onion. time I'll do it without the potatoes (on the stove) and just serve it over angel hair for a more pasta dish. Yum.

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