Here's how Chicken Pasta Alfredo can assist you in weight reduction
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Before you jump to Chicken Pasta Alfredo recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.
You already are aware that the body needs a heart that is strong and healthy. Give it some thought: How can the rest of your body stay healthy if your heart is in bad shape? You already understand that daily exercise and a healthy lifestyle are crucial in terms of the general health of your heart. Do you know, however, that several specific foods are terrific for improving the health of your heart? Go on reading to find out which foods are best for your heart.
Fish is probably the healthiest food you can eat. You already know this because, by now, you’ve in all likelihood been told to eat fish at least twice a week. This is especially true for those with heart problems or are concerned that their hearts are not in good shape. Fish is rich in Omega 3s which are what helps process and turn unhealthy cholesterol into healthy energy. Eat fish twice every week.
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We hope you got insight from reading it, now let’s go back to chicken pasta alfredo recipe. To cook chicken pasta alfredo you only need 12 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Chicken Pasta Alfredo:
- Use 1/2 each red, yellow, and green peppers, sliced half moon
- Get 1 medium onion, sliced half moon
- Prepare 1/4 squash, sliced half moon or chunks
- Get 1 bunch broccoli florets
- Get 3/4 packages baby carrots
- Prepare 1 lb al dente penne or fettuccine pasta, cook as directed (if use fettuccine break noodles in half)
- Use 2-24 oz. jars alfredo sauce (I prefer Prego or Classico, if not can make from scratch)
- Use 1 tbsp salt
- Prepare 3/4 tsp black pepper or to taste
- Prepare 1/2 lb chicken, cooked & seasoned
- You need 1-8 oz. package of 5 cheese blend shredded cheese
- Take 1-8 oz. parmesean shredded cheese
Instructions to make Chicken Pasta Alfredo:
- In large pot boil carrots for 10 minutes, then add broccoli for 5 minutes. Drain through colander with a large bowl underneath to save water.
- Set veggies aside & take boiled water & place back into same pot. Put in noodles to boil.
- While noodle are boiling, take rest of veggies & saute in butter for 10 minutes & take off heat.
- In 13x9 in. pan, mix all ingredients with only the package of shredded 5 cheese blend.
- Cover with foil & place pan in oven @ 400° for 30 minutes.
- Uncover pan, mix again & sprinkle parmesean cheese on top. Bake uncovered for 10 minutes or until cheese melts.
- Serve with garlic bread & salad.
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