9. Make up a recipe.

I made this Tuesday night.  It was good.  It’s based on something I’ve had in other places, but I came up with it on my own.

  • One package of vermicelli

  • One jar of alfredo sauce.  I used Great Value

  • One jar of julienned sliced sundried tomatoes

  • One package of frozen chopped spinach

  • 1 jar of quartered artichoke hearts

  • Boneless, skinless chicken breasts.  I used the thinly sliced ones, but you could change this to meet the eating needs of your family.
  • Parmesan/romano cheese
  • Vegetable oil
  • Your choice of spice for chicken
Prepare vermicelli according to package directions.  When you add the pasta to the hot water, add frozen spinach to cook along with it.  Drain and return to pasta pot.  In a skillet, heat a small amount of vegetable oil and add whatever spices your family prefers in chicken.  Cut chicken into bite size pieces or strips and cook in heated oil until they pieces take on a brown tone and are thoroughly cooked through.

Add cooked chicken to the pasta/spinach mixture.  Add in alfredo sauce, along with drained tomatoes and artichoke hearts.  Stir all together.  Add a generous amount of parmesan/romano cheese and stir into the mix.  If you like them, black olives can also be added.

That’s it!  It’s super yummy and quick too!  It looks uber impressive but is oh-so easy.

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