Tender boneless skinless chicken mixed with Olivieri® Chicken Bacon Cheese Sacchetini, Alfredo and Buffalo wing sauce, is a great addition to the dinner table.
|2 tbsp||(30 mL) Vegetable oil|
|3||Maple Leaf Prime Naturally Boneless Skinless Chicken Breasts, cut into half inch strips|
|Salt and pepper|
|1||(300 mL) Container Olivieri® Alfredo Sauce|
|.25 cup||(60 mL) Buffalo wing sauce, divided|
|1||(325 g) Package Olivieri® Chicken Bacon Cheese Sacchetini|
|2||Green onions, finely chopped|
HEAT oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the pan. Cook, stirring occasionally for 8-10 minutes or until golden brown and the internal temperature reaches 165°F (71°C). Meanwhile cook pasta according to the package directions. Drain, reserving ¼ cup (60 mL) of the pasta water.
REDUCE heat on the chicken to medium-low and add Alfredo sauce and 3 tbsp (45 mL) of Buffalo wing sauce. Cook stirring for 2-3 minutes or until heated through.
TOSS pasta in the sauce to coat. Add a little reserved pasta water if sauce is too thick. Season with salt and pepper.
DIVIDE pasta between four serving plates. Garnish with green onion and drizzle with the remaining Buffalo wing sauce.
For Blue cheese lovers, crumble a little over top before serving.
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