Chicken Alfredo


  • 3-4 boneless, skinless chicken breasts
  • 4 TB EVOO
  • 1 onion, diced
  • 1 (8 oz.) package of mushrooms
  • 4 cloves minced garlic
  • 1 TB Italian seasoning
  • angel hair pasta or thin spaghetti
  • 1 jar alfredo sauce
  • 1/8 tsp garlic salt


  1. I slow-cook my chicken in the crock pot with 1-2 cans of Italian-style stewed tomatoes, then shred it.  (You can also chop it up and cook it in the skillet with butter and half of the garlic and Italian seasoning.)
  2. Saute onion, garlic, mushrooms, and Italian seasoning in large skillet until onions are transparent and mushrooms are easily pierced with a fork.
  3. Stir in the alfredo sauce and chicken, and add garlic salt.  Bring to a low boil and then let simmer (about 30 minutes or until you are ready to serve).
  4. Boil pasta (I know most people do this at the beginning, but I did it while the sauce was simmering.)

❤ Amanda Bonds


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