Mozzarella Pasta with Chicken, Alfredo-Style

 Last week Steve and I received the 'All You Need is Cheese' magazine that was full of great recipes - so we decided to use recipes from the magazine for all of our supper-time meals last week. The first one that we decided to try was the Mozzarella Pasta with Chicken, Alfredo Style - mostly because we already had some fresh mozzarella left over from the Pesto Gnocchi we made the week before.

The recipe was really easy to make and was delicious and we only made a small adjustment to the original recipe- we choose not to cook the ingredients in the papillote.

Here are all of the ingredients that you will need for the recipe:

•   5 cups (1.25 l) short pasta, cooked 
•   1 cup (250 ml) store-bought Alfredo sauce
•  1 tbsp (15 ml) store-bought pesto - we choose to add 3 tbsp because we really enjoy pesto
• 1/4 cup (60 ml) sun-dried tomatoes, chopped
• 2 cups (500 ml) grilled chicken, cut into strips
• 3 cups (750 ml) vegetables, your choice - we chose to use zucchini and broccoli
• 1 1/2 cups (375 ml) Canadian Mozzarella, diced
• Pepper

This recipe was really easy to bring together, here are the steps that we followed (which differ from the steps provided on the recipe link above):

1. Add cooking spray to a frying pan or skillet and heat the chicken over a medium heat until cooked thoroughly. Once the chicken is cooking throughout, remove from the skillet of frying pan and cut into chunks. Keep chicken warm until it is time to add it to the rest of the dish.
2. Wash and chop all of the vegetables that you choose to use. Place the vegetables in a saucepan and cook over a low-medium heat. Once the vegetables start to loose their crisp texture, add in the Alfredo sauce and pesto.
3. Once the vegetable/sauce has started to heat up, add the chicken chunks. Allow the vegetable-sauce-chicken mixture to simmer for about 5 minutes. Remove from heat and separate into 4-6 equal servings.
4. Dice the fresh mozzarella and add to the top of each serving. Adding the mozzarella at the end allows for it to melt over all the other ingredients. You can also leave some of the mozzarella on the side and let your dinner guests add as much or as little as they would like - depending on how cheesy they are feeling.

This recipe was excellent and it was another great recipe with mozzarella - a cheese that both Steve and I really enjoy. It was a great recipe to start in the 'All You Need is Cheese' magazine - give this one a try!

Bon appetit & enjoy!