We are on Day 2 of #sleetmageddon2015, with prospects of another winter storm dumping 2-4 inches of snow on us tomorrow morning. I know my friends up North are laughing hysterically as they read this, but we Texans don’t do cold. We can survive hellish summer temperatures like a boss, but anything under 40 degrees, and the entire state freaks out.
Anyway, I don’t know about you, but cold weather makes me crave some serious comfort food. So tonight I will share with you my fool-proof, slap your Mama, even your picky eaters will want to eat this, creamy chicken alfredo recipe. (Please don’t actually slap your Mama though. That would be awful. Call her and tell her you love her instead. Okay? Okay.)
2-3 chicken breasts
1 box of Barilla farfalle pasta
2 cans of Prego Homestyle Alfredo sauce
1 can of Prego Roasted Garlic Parmesan sauce
1/2 cups of Sprouts Italian Blend grated cheese
Place chicken, sauce, and grated cheese in a crockpot and set it on low (6-8 hours). One hour before serving, take chicken out and shred. Once shredded, put chicken back into the crockpot and add approximately half the box of pasta into the mix. Cook for another 1- 1/2 hours.
Serve with your favorite garlic bread and glass of wine.
Enjoy and stay warm, my friends!