Ai Generated Alfredo Pasta Recipe
Creamy Chicken Spaghetti with Roasted Tomatoes and Red Pepper
- 1 lb spaghetti noodles
- 1 can of alfredo sauce
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tomatoes, chopped
- 1 red pepper, chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Parmesan cheese, grated (optional)
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the chopped tomatoes and red pepper on the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Roast in the oven for 20-25 minutes, or until the vegetables are soft and slightly browned.
- While the vegetables are roasting, cook the spaghetti according to the package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and season with salt and black pepper. Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink.
- Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant.
- Pour the can of alfredo sauce into the skillet and stir to combine with the chicken and garlic. Cook over medium heat until the sauce is heated through.
- Add the cooked spaghetti to the skillet and toss to coat with the alfredo sauce.
- Serve the spaghetti topped with the roasted tomatoes and red pepper. Sprinkle with grated Parmesan cheese, if desired.