Quick Chicken Alfredo
Garlic Knots
Ingredients
- 2 lb boneless, skinless chicken breasts
- 5 Tbsp butter, divided
- 3 cloves garlic, minced
- 2½ cups water
- 1 cup milk
- 2 (4.67-oz) pkg fettuccine Alfredo mix (such as Pasta Roni)
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper.
- Melt 2 Tbsp butter in a large nonstick skillet over medium heat; add chicken, and cook 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Melt 3 Tbsp butter in same skillet over medium heat; add garlic, and cook 30 seconds. Stir in water, milk, and contents from both packages Alfredo mix. Bring to a boil, reduce heat, and simmer, stirring occasionally, until thickened. Slice chicken, and serve with pasta.
Side Dish Ingredients
- ¼ cup butter, melted
- ¾ tsp garlic powder
- ½ tsp dried oregano
- 1 (16.3-count) can refrigerated flaky layer biscuits
Side Dish Instructions
- Preheat oven to 400°F. Stir together butter, garlic powder, and oregano.
- Cut each biscuit in half, and roll each piece into a 5-inch rope. Tie each rope into a knot, tucking ends under; place on a lightly greased baking sheet. Brush with butter mixture.
- Bake 10 minutes or until golden brown.
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