After mentioning this recipe on snapchat last week (username: missbethanykate) I had a few requests to post it on my blog. This is a super easy recipe that I was taught by my good friend Ericka. I think we made it several times on a ski trip a couple of years ago, and its been a favorite ever since! So what you’ll need…
One 1lb package of fettuccini
1 small onion
2 cloves of garlic
1lb chicken breast
1/2 cup cubed mushrooms
1 jar of alfredo sauce (any will do)
1 tablespoon pesto
one 12oz jar of sundried tomatoes
one 12 oz jar of artichoke hearts
1 cup spinach
1/4 tablespoon cumin
1 tsp of cayenne (depending on how spicy you like it add more)
1/4 tabelspoon salt
1/4 tablespoon pepper
Put a pan of hot water on boil for the fettuccini. Cut chicken into bite-size cubes, chop up onion and mushrooms, and mince garlic cloves. Add chicken to skillet with one tablespoon of olive oil. Once cooked, remove and sauté mushrooms. Remove. Add onion and garlic. Sauté. Add chicken and mushrooms back to the pan, then add your jar of alfredo sauce, the sundried tomatoes (you might have to chop them up a little more). Drain and add the artichoke hearts, pesto, spinach, cumin, cayenne, and salt and pepper. Cook on high for 1-2 minutes then leave to simmer while you cook the fettuccini.
Add the sauce to the pasta with a little parmesan on top and voila! a really yummy quick and easy dinner.
*This recipe is so versatile. When I made this on Sunday (picture above) I didn’t have sundried tomatoes so I added roasted red peppers, omitted the mushrooms and spinach because the hub doesn’t like. Didn’t have pesto either but added a little more cumin and some red pepper flakes and also added a second jar of sauce to make it more ‘saucy’ (which you might find you’d like to do too) and it was so delicious! It really is so versatile. Enjoy!