Hi Everybody! Happy Friday!

I thought it’d be fun to post one of my favorite recipes each week.  This week, I chose my skillet chicken alfredo.

It’s pretty easy, taking less than an hour from start-to-finish, even less if your chicken is already defrosted.

To make this recipe, you’ll need:

8 oz. medium-sized pasta such as penne, med/large shells, or rotini.
Salt, to taste.
2 Tbsp.  olive oil
1 Tbsp.  butter
1/2 medium onion, finely chopped.
3 cloves garlic (about 1 Tbsp.), minced.
2 boneless, skinless chicken breast halves (about a pound), defrosted and cut into 1-2 inch cubes.
Italian seasoning, cayenne pepper (if desired), and poultry seasoning mix, such as Chef Paul Prudhomme’s (my personal fav.) all to taste.
1 jar alfredo sauce, such as Classico or Bertolli.
1.5-2 cups broccoli florets (I use Hanover’s Gold, frozen).

Begin by boiling 3-4 cups water in your preferred sauce pan. Add salt to taste, 1Tbsp. oil,  and choice of pasta. Stir to avoid clumping.

In a deep, wide saute pan, add butter and remaining oil and heat over medium-high heat. When oil and butter sizzle and shimmer, add chicken and season with salt, cayenne (if desired), Italian and poultry seasonings (and any other you like). When chicken is fully cooked and no longer pink, reduce heat and add onion and garlic. If needed, add more oil or butter (but it’ll probably be fine).

When onion and garlic are soft and translucent, add the jar of alfredo sauce. I like to add 1/2 cup of milk into the jar and shake to get the remaining sauce out (it also thins the sauce a bit, which is good here).

Add broccoli and stir to combine, covering the pan with the lid to help steam broccoli.

Add more seasonings as may be desired and cook over medium low until pasta is done (according to package directions).

Toss pasta with sauce and serve! Just don’t burn your mouth…:)