fattiefoodies:

This, my friends, was/is delicious. 

While visiting friend’s in Russia (I know, I’m so posh), we made a variation of this for dinner. Ben and I are trying to eat more veggies and deliciousness, so we made this!

The original recipe called for chicken, red, yellow, and orange bell peppers, black olives, pasta, and cubes of bread. I love pasta, especially alfredo, so I decided that I would change it up and put the sauteed veggies and chicken over whole wheat pasta with a (sometimes) light alfredo sauce. It is seriously delicious, and because we use whole wheat pasta, you don’t have to eat a whole lot to feel full! YAY!

My only point of advice is to use a good alfredo sauce. We used Aldi’s brand, and, well, it was less than stellar. I had to add quite a bit of extra stuff to make it good.

Here’s the “official” recipe for what you see here:

1 large chicken breast (or two small ones), cubed
1/2 clove garlic, minced
1/2 red bell pepper, cut in strips
1/2 yellow bell pepper, cut in strips
3/4 can of black olives, cut in half 
1/3 box of whole wheat penne
1/2 jar alfredo sauce
thyme, to taste
salt, to taste
freshly cracked pepper, to taste

In a fairly large sautee pan (or frying pan. Whatever you want, basically), begin sauteeing the chicken. When it’s about halfway cooked, add the garlic, peppers, olives. Begin boiling water for pasta. I cooked my chicken/peppers for about 15 minutes because I don’t like my peppers really crunchy, but if you do, then probably only cook it about 8 minutes after you begin boiling the water for your pasta. When the water is boiling, add pasta. Read the box for specific cooking directions for your pasta. After straining the water, you could add the alfredo to the chicken/peppers mixture, or you could cover your pasta, whichever you prefer. For presentation purposes, I just covered the pasta. Either way would be delicious. Yields: 4 servings

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