Recipe: Easy Chicken Tetrazzini

I'm always looking for easy meals to throw together that are filling and easy on the budget. I used to use Giada De Laurentiis recipe which is delicious if you want to try it, but it takes too much time if you're in a pinch, and the ingredients for the sauce can be pricey. I revised the recipe to fit my hectic and budget friendly lifestyle, so here is my version.

Recipe: Easy Chicken Tetrazzini

12 oz. of pasta (I use rotini)

8 chicken tenderloins or 2 boneless skinless chicken breasts cut into 1/2 inch slices

8 oz. fresh sliced mushrooms

1/2 small onion chopped

1/4 cup white wine

1 cup frozen peas

1 jar of alfredo sauce

1 1/2 cups milk

1 cup grated parmesan cheese

3 tablespoons chopped Italian parsley

2 tablespoons olive oil

2 tablespoons butter

bread crumbs (optional)

salt, pepper and garlic powder to taste

Preheat oven to 350 degrees. Boil pasta as directed. Drain and place in a large bowl. Lightly season chicken with salt, pepper and garlic powder. Add olive oil to a frying pan and cook chicken over medium heat until cooked through turning once. Cut chicken into bite-sized pieces and add to pasta. Add butter to frying pan. Once melted, add onions and mushrooms and saute until they give off their liquid (they should be a golden brown). Add white wine and peas to pan. Simmer for 3-5 minutes. Add mushroom mixture to pasta. Pour alfredo sauce over pasta. Add milk to sauce jar and place lid back on jar. Give it a good shake to get all of the leftover sauce mixed in with the milk then add to pasta. Add cheese and parsley to pasta and mix everything together. Add salt, pepper and garlic powder to taste. Pour pasta mix into a large glass pyrex dish (9x13 works fine). Sprinkle top with bread crumbs. Bake for 15-20 minutes until heated through.

Hope you enjoy!