I made this tonight while searching for a quick, easy one-pan dinner. I had some chicken breasts that needed to be cooked, and all day I had been thinking about something creamy, yet spicy for dinner. After a quick search in the pantry, I came out with a jar of Bertolli Alfredo sauce and a jar of World Market Roasted Tomato Chipotle Salsa. Weird, I know, but somehow I knew it would taste good.
I’ve never been a fan of jarred Alfredo sauce on its own; it’s too easy to make the real thing. However, the ready-made kind makes a great sauce base and can be combined with all kinds of other flavors for quick meals. In this instance, the addition of salsa to the Alfredo cuts the fat and calories per serving, and amped up the flavor significantly. From prep to the table, this dish was ready in less than 30 minutes, and it was delicious. It will definitely be going into the dinner rotation.
If you are not on a low-carb meal plan, this would be good with Mexican rice, or spooned on top of a baked potato. I ate mine as-is, and Carla crushed a few corn chips over hers.
Quick Saucy Salsa Chicken
4 boneless, skinless chicken breasts, cut into one-inch cubes
1 Tbsp olive or canola oil
1 jar Alfredo sauce
1 jar salsa
2 cups frozen broccoli and cauliflower florets (don’t thaw it)
Heat oil in a large saucepan over medium heat. Add chicken and cook about 5 minutes, just long enough to sear it on one side. Add the remaining ingredients and bring to a simmer. Lower heat to medium-low and cook about 5-6 minutes, or just until chicken is cooked through.
This was very saucy, which I liked. If you do not want a lot of sauce, you could use about 2/3 or 3/4 of each jar of sauce and salsa, or use 6 chicken breasts instead of 4.