Chicken Tomato Mushroom Alfredo Pasta

All Right! I'm back had a holiday and a couple showings  this week (we are renting a house on the market).  I have been taking lots of photos and making lots of yummy food, I just haven't sat down and blogged about them.

I promised this recipe along with my first recipe for Chinese Elm Seed Pod Salad.

1 frozen chicken breast thawed.
dash of Paprika, salt, & pepper
1 Tbsp butter 
1/2 of an 8oz. package sliced mushrooms (I got baby bellas --they were the same price as the white    ones)
2 roma tomatoes diced
1 jar Cheesy Ragu Roasted Garlic Parmesan (any alfredo sauce will do).
16 oz. package of Angel hair Pasta.

1.Put a large pasta pot of salted water to boil.
2. Melt butter in a large skillet at medium heat.

3. Sprinkle chicken breast with paprika, a little salt and pepper. Place in skillet when heated and butter is melted.

 4. Brown the chicken on both sides to your liking (it will still be raw in the middle).

 5. Remove your chicken from the pan and place on a cutting board (one that you only use for meats and vegetables that will be cooked)

6. Slice it up into pieces. [Note. I served this meal to 4 people and I'm purposefully cutting back on the amount of meat I serve. You could easily make this with 2 or 3 breasts.]

7. Dump the chicken back into the pan and add the mushrooms.  Cook until chicken is more brown throughout and mushrooms look super tasty.

8. Add the diced tomatoes and the Cheesy sauce and turn down to a simmer.

*Call your husband and make sure he's on his way home.

9. At this point add the pasta to your boiling water and cook as directed ~7-10 min or until as soft as you like.

*Meanwhile plate your salads on the dinner table

10. Rinse the pasta in warm water in a colander. Put it on the table.

11. Serve sauce over noodles.

ENJOY!