I wasn’t going to post this, but a faithful follower (JFS), of a Facebook cooking group that I recently joined, kindly requested that I do, because she’d like to know how I made this dish. Truthfully, there wasn’t anything to it. Everything in this recipe was already on hand in my pantry cupboard, which made preparing last nights meal a breeze.
Now, as much as I enjoy cooking with fresh ingredients, the truth is, I don’t always have fresh produce on hand, nor do I have the time to visit the grocery store every day. So, if I have the ingredients for whatever dish I want to make in my freezer or on my shelves, then that’s what I use and no one in my house knows the difference. (Just how I like it)
Chicken thighs ( I used a small package)
Webber’s herb and garlic seasoning
1/2 cup water
1 cup milk (add more if you want the sauce to be runnier)
1 jar Classico Four Cheese Alfredo sauce
Frozen Japanese Stir-fry veggies (use whatever vegetables you’d like)
Heat oil in a frying pan.
After washing the chicken, add the dry seasonings and mix thoroughly.
On a medium-high heat, put the chicken in the pan, let cook on each side for about three minutes; or until golden brown on each side. *check and make sure the chicken is fully white on the inside*
Add the 1/2 c of water, reduce the heat and let simmer for roughly 10 minutes.
After checking the chicken, ensuring it’s fully cooked, pour on the Alfredo sauce, season with more black pepper. Add the veggies and milk, bring to a boil, stirring for about 1 minute. Reduce the heat to a medium-low setting and let simmer about 15 minutes.
Finally, remove from heat. Serve over rice or with noodles. TA-DA!!!!