3cubeschicken stock (chicken broth or chicken bouillon)
2teaspoonsbutter
½bottleItalian dressing
1poundground chicken (minced chicken)
2jarsalfredo sauce - parmesan-garlic
1 ½cupswhite cheese - Mexican
Instructions
Fill a saucepan with approximately 6 cups of water.
Add seasoned salt, garlic powder, lemon pepper seasoning, Cajun-Creole seasoning, chicken bouillon cubes, butter, zesty Italian dressing and chicken bouillon cubes. Bring to a boil.
Add uncooked minced chicken. Turn down the heat and simmer for 45 minutes to 1 hour.
Remove chicken from seasoned liquid and set aside.
Bring the liquid back to a rolling boil and add uncooked penne pasta.
Cook the pasta for approximately 12 to 14 minutes until pasta is cooked to your liking; you might have to add a little more water for this step, don’t overdo it!
Drain pasta, keeping any liquid to use later for chicken soup stock!
Mix the chicken with Alfredo sauce and the Mexican white cheese.
Heat in microwave until warmed through.
At this point, you can either mix the sauce with the pasta and serve this way, or you can serve the pasta and the sauce separately and let your family and/or guests help themselves the amounts of each they like as some people like more sauce and some less.
If your sauce turns out too thick or there is not enough, you can add some of the stock you drained off the pasta.