This is a super quick meal that I have made a lot over the years. It is a great recipe for large crowds or when you are in a time crunch and just need a fast meal.
This entree tastes like you slaved over the stove all day long. When the truth is that you whipped it out in under an hour. I have even made this recipe without the chicken if you prefer a meatless meal. People are always surprised at how simple the recipe is.
I like to use Bertolli marinara sauce and alfredo sauce but you can use what ever brand you like best.
With love from my kitchen to yours,
Carrie
Chicken with Alfrdeo Marinara Sauce
Chicken
2 chicken breast, fileted
2 tsp. of salt
1 tsp. of garlic powder
1 tsp. of basil
1 tsp. of oregano
½ tsp. of onion powder
2 tbsp. of olive oil
Sauce
1 (24 oz.) jar of marinara sauce
1 (15 oz.) jar of alfredo sauce
1 tsp. of salt
½ tsp. of garlic powder
2 tsp. of basil
1/4 cup of parmesan cheese, grated
Instructions
For the Chicken:
- In a small bowl mix the seasonings together. Rub 1 tbsp. of oil over the chicken filets. Generously sprinkle the seasoning over both sides of the chicken (I like to pat the seasonings on both sides of the chicken so the seasonings adhear to the chicken better).
- Add the remaining tbsp of olive oil into a large skillet and heat it on medium heat. Place the seasoned chicken filets into the pan and cook on one side for 3 minutes. Turn the chicken over and cook for an addtional 3 to 5 minutes or until the chicken is cooked all the way through. Remove the chicken from the heat and allow to cool for 5 minutes. Cut the chicken into strips.
Alfredo Marinara Sauce:
- In a large saucepan over medium-high heat, add and mix the alfredo and marinara sauce together. Stir in the salt, garlic powder, and basil and bring to a simmer. Add the parmesan cheese and stir until completely melted. Remove from heat. Serve the sauce over a bed of spaghetti with the seasoned chicken breasts on top.
Here are a few other recipes you should try.
Butternut Squash and Rosemary Alfredo Sauce
