Chicken St. chef
  • Servings: 4
  • 1 box pasta (whatever you like - I usually make either penne or bowtie)
  • 1 jar alfredo sauce
  • 2-3 chicken breasts
  • veggies (whatever you like - I like broccoli and bell peppers)
  • seasoning - I usually use salt, pepper, garlic salt, poultry seasoning and Italian seasoning
  • shredded cheddar cheese (if desired)
  1. Boil pasta in water I usually put a little more than ½ a box of pasta in the pot. It depends on how much pasta you like and how many people are eating. Cook according to box directions.
  2. Cut up the chicken breasts into bite size pieces and season with whatever type of seasoning you like. I usually use salt, pepper, garlic salt, poultry seasoning and Italian seasoning.
  3. Cut up veggies into bite size pieces. If using broccoli put in zip lock bag with a little butter and drops of water microwave for 10 seconds, repeat to steam but watch bag as it will expand. Set aside.
  4. Heat up a large skillet pan with some olive oil. Make sure the pan is big enough to hold everything in the end. Put chicken in the skillet and cook thoroughly then add veggies and cook with chicken.
  5. Once chicken and veggies are cooked add the alfredo sauce to the pan and mix everything together and heat through.
  6. Once pasta is done cooking, drain and add to the pan and toss everything together. If you want, take some shredded cheddar cheese and mix it into the pasta with everything else at the end.
This is a recipe that was adapted from a friend who worked at a the restaurant, it was called Chicken St. Charles...but since my friend's name was James - I called it Chicken St. James...until I started making it with my own twist...and called it Chicken St. Meej :) It is very adaptable to whatever you have on hand...(ie...shrimp instead of chicken with cajun seasoning instead of poultry seasoning....different veggies...etc) I use it alot for company and it is always a hit.