Diva Tasting: Chicken Alfredo and Wedgie Salad….

Chicken-Alfredo Baked Penne


1 Box (16 Oz) Penne Pasta

2 Tablespoons Olive Oil

2 Teaspoons Garlic Minced

3 Lb Uncooked Chicken Tenders (not Breaded), Cut Into Chunks

1/2 Teaspoon Kosher Salt And Fresh Ground Pepper To Taste

2 Bag (12 Oz) Frozen Broccoli Cuts, Thawed

2 Pkg Cremini Mushrooms Sliced

2 Jars (16 Oz Each) Alfredo Sauce

2 Cups Shredded Mozzarella Cheese (8 Oz)

1 Cup Shredded Parmesan


In large pot of water, cook penne pasta until al dente as directed on box. Drain; return pasta to pot.

Meanwhile, heat oven to 350°F. In 12-inch nonstick skillet, heat olive oil over medium heat. Add uncooked chicken tenders; season with salt and pepper. Cook 5 to 7 minutes or until chicken is no longer pink in center. Add garlic and toss; cook for 2 minutes.

Add chicken and broccoli to pasta; stir to combine. Stir in Alfredo sauce until well blended. Add 2 Cups of Mozzarella Cheese and fold into mixture.

Pour mixture evenly into ungreased 13×9-inch (3-quart) glass baking dish. Sprinkle Parmesan cheese evenly over top.

Bake 30 to 40 minutes or until heated through in center and cheese is melted.

How About A Wedgie? Salad That Is….


1-2 Heads Iceberg Lettuce, Quartered
1 Pound Uncured Bacon, Cooked And Crumbled
Cherry Tomatoes, As Needed

For The Ranch:
½ Cup Full-Fat Greek Yogurt
½ Cup Full-Fat Coconut Milk
1 Tablespoon Apple Cider Vinegar
1-2 Cloves Garlic
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
2 Tablespoons Fresh Dill
1 Teaspoon Fresh Chives

Optional for serving: protein of choice



1.) Combine all dressing ingredients together in a blender and process until smooth.

2.) Place the quartered iceberg lettuce on plates or a platter, then drizzle the dressing over the top and add the bacon and tomatoes as you desire. Serve with a protein of your choice for a more filling meal.


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