In the pursuit of tasty recipes for two with little left over, I am often stymied by the size of a bottled sauce. The ones most available are made for four, not two. So the challenge is how to have two meals from the same bottled sauce and have them be different. My Sweet Babboo likes Alfredo sauce on pasta, and when I make this, I only make enough for us to have one meal, with maybe enough left over for a lunch the next day for him.
For this recipe, I’ll use two cups of this shell pasta, and half the jar of Alfredo sauce.
Start by browning a couple of chicken thighs in a skillet. Usually I do two, but this package had five in it, so I cooked three and froze two. Sprinkle with your favorite herbs or spices.
Cover while they cook, simmering on medium heat.
Turn over at about 15 minutes to brown the other side.
Continue cooking until done, and remove to a plate to cool a bit so you can take the meat from the bones. Meanwhile, cook pasta according to package directions. Then, saute a bit of onion in the same skillet, and add the chicken meat back to it.
Top with half of the bottle of Alfredo sauce, and stir until combined.
Add the cooked and drained pasta, toss so the sauce is well mixed with the pasta. Serve with a bit of Parmesan cheese and green onion for garnish. A slice of garlic bread on the side is yummy.
Store the other half of the Alfredo sauce in the refrigerator, it will keep for about a week. Next week, we’ll use the rest in another recipe. The quantities are not set in stone, you can use a bit more or less of chicken or pasta as you please. With just four ingredients, I didn’t do a pdf.
Do you have a favorite pasta meal for two?