Oh, and please add me to the ping list.
I have been frustrated as all get out since the doctor wants me to eat more healthy and I just stare at my boneless chicken breasts thinking “what in the heck will I do with YOU tonight?”
I am sure not all the recipes will be super healthy (who wants THAT??) but I can tell by the ones you posted they are creative and available for adaptation.
MIKE’S RIVER BEND CHICKEN
4 Boneless/skinless chicken breasts
1 Bag frozen artichoke hearts
1 cup sundried tomatoes (Not the kind packed in oil)
1 container button mushrooms sliced
2 jars good alfredo sauce
1 cup italian seasoned bread crumbs
2 diced fresh tomatoes
1 package fettucine
2 rosemary sprigs ( or two pinches of dried)
Heat olive oil in a pan. Coat chicken breasts with breadcrumbs. Place in the pan with oil and rosemary and cook until golden to medium dark brown on both sides.
While the chicken is cooking, pour the alfredo sauce into a sauce pan. Add artichokes, sliced mushrooms, and sundried tomatoes. Heat over warm heat.
While all the rest is cooking, add water and salt to a sauce pan and cook the fettucine until al dente.
Chop the fresh tomato.
When all are cooked, place some fettucine on a plate. Place a chicken breast on top of the fettucine. Ladle alfredo sauce over the top and sprinkle a few of the chopped tomatoes on top of it all.
If desired you can sprinkle a little parmesan on top as well.
Never had anyone walk away from this meal....and it is VERY filling. Have cooked this for up to 90 people at once - no food left over.
Hope you like!