Creamy Bow-Tie Chicken Alfredo Pasta

This I cannot take credit for. My dear friend and co-worker Dale came up with this one. She may even be reading this (Hi Dale!). It has quickly become one of our favorite recipes, so thanks Dale!

Here is what you'll need:

• 1 box of bow-tie pasta (I only had a bag so I used about 3/4ths of it)
• 1 small onion diced
• 1 tbsp of minced garlic (see my previous post a few down about the type to buy at the store)
• 1 pkg of fajita chicken (I get ours at HEB, you can find it anywhere in the freezer section of your grocery store) or you can grill 2-3 chicken breasts.
• 1 jar of Bertolli Alfredo sauce
• sprinkle of crushed Red Pepper flakes (this will add heat, so if you like heat, add a generous sprinkle, if not, just a bit)
• a sprinkle of Parmesan cheese
• olive oil for sauteing

Directions:

In a large pot, bring water to boil and cook pasta according to directions. Also, in a large saucepan bring olive oil to medium heat and add in onion and garlic to saute for a few minutes until onion is tender. While this is happening, chop up chicken into smaller pieces. Toss in chicken to garlic and onion mix and let warm up. Mine was only partially defrosted so I gave the chicken a few extra minutes to defrost and warm up.

When pasta is finished cooking, drain and transfer into chicken mixture. Add in one jar of Bertolli Alfredo sauce and a little Italian crushed red pepper. Toss in a generous handful of shredded Parmesan cheese. Mix together and let heat through. Serve with your favorite sides.

It makes a lasagna tray full-so it's great for company or leftovers! :)

If you make it, let me know how you liked it!