Kind of an oxymoron, I know. Mixing alfredo sauce with veggies kinda defeats the purpose of the veggies. But once you eat this, you’ll understand.
Over the winter, I went to Paul’s Pasta in Groton, CT after a trip to Foxwoods. This unbelievable place sells fresh pasta and sauces….plus, they serve you meals that you definitely need to write home about. Anyway, we brought home some of their buffalo alfredo sauce and I knew it would become something that I’d try to replicate.
This meal is great for a weeknight because it’s relatively quick and insanely flavorful. Plus, it reheats nicely and makes for a good lunch the following day! Let’s get to it!
Buffalo Chicken Alfredo with Veggies
- 2 tbsp. olive oil
- 1 lb. chicken breast cutlets, cut into strips
- 1 tsp. black pepper
- 1/4 tsp. salt
- 1 15oz. jar of your favorite alfredo sauce (I used Bertoli’s garlic alfredo. Obviously, you can make your own at this juncture, too. It’s just it was Monday night and I needed to rest.)
- 1/4 c. Frank’s Red Hot Buffalo Sauce
- 1/2 c. frozen peas
- 1/2 c. matchstick carrots
- 2 broccoli crowns (roasted, which I will explain in a minute)
- 10oz. ziti or tubular-pasta, cooked al dente
~ Preheat the oven to 425 degrees.
~ Warm the olive oil in a saute pan. Add the chicken, black pepper, and salt and cook until the chicken is no longer pink. This should take about 4-5 minutes. I add a lot of black pepper at this point because I really like black pepper in my alfredo sauce. Personal choice, though! 🙂 Once the chicken is cooked, switch spoons!! This helps cut down on cross-contamination!
~ Add the alfredo sauce to the pan and stir to incorporate. Swirl in the buffalo sauce and allow it to come briefly to a simmer. Reduce the heat to low and prepare the broccoli. <3
~ In an 11×7 roasting pan, add the broccoli crowns which have been cut into florets. Toss the florets with about 1/4 c. olive oil and salt & pepper to taste. Cook the broccoli for about 20 minutes until the tops become browned.
~ Prepare the pasta at this point, bringing salted water to a boil. While the pasta cooks and the broccoli roasts, finish preparing the sauce.
~ Stir the frozen peas into the sauce and allow them to warm through.
~ Toss in the matchstick carrots and coat them with sauce. Once the peas and carrots are warmed, check the seasoning. If you’d like more pepper or salt at this point, feel free to add it.
~ Once the broccoli is done, scrape the florets into the sauce mixture. Do your best to keep the excess olive oil in the roasting pan. There’s already enough flavor in the sauce and no more oil is needed!!
~ Toss the pasta in with the sauce and stir….enjoying the squelching, creamy sounds. Try not to eat you dinner right out of the saute pan….if you can. If not, totally understood.
~ We enjoyed this meal with a side salad and sourdough bread. Not the world’s healthiest meal, but the flavors and comfort levels are out of control!!
~ Enjoy <3 🙂