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Serves 2

¼ onion, chopped
1 or 2 boneless skinless chicken breasts
2 cups egg noodles or Fettuccine for two
McCormick Montreal Chicken Seasoning
Pinch cayenne
1 garlic clove, pressed
Dash dry white wine
15 oz. Classico Four Cheese Alfredo
1 small can of mushroom pieces, drained
1 cup of spinach with stems removed or broccoli
A little grated parmesan from a bottle
Hand grated parmesan cheese from a hard block (2 different floavors)
Rough grated Mozzarella cheese
Chopped Italian parsley with a little left over to sprinkle on top
2 TBSP olive oil
S&P

Preheat oven to 350°.

Season the chicken breast both sides with McCormick Montreal Chicken Seasoning. In a Dutch Oven on medium heat add oil and brown the chicken both sides. Doesn’t have to be cooked completely. The rest will cook in the oven. Remove. Slice the breast down the center long ways (butterfly it into two pieces). On the pink side add more Montreal seasoning and brown that side. Remove and cut into bite size piece.

Boil the noodles in rolling boil in salted water for exactly 12 minutes. “ALL” dried pasta takes exactly 12 minutes. Not 11, not 13, exactly 12 minutes. Drain and set aside.

Add 1 TBSP oil to the pan and on lower heat sauté the onions until an aroma occurs. Add the wine. Stir the bottom of the pan to get the “fond” off the bottom. Add the mushrooms. Add the jar of Alfredo. Add a dash of cayenne. Add the spinach and stir in. Add the chicken. Add the garlic. Add the noodles. Add the parsley. Add a slight touch of salt and pepper. Mix good. Add some more grated Parmesan cheese on top (both kinds) and then rough grated Mozzarella cheese.

Place the Dutch Oven on the center rack of the oven with the lid on and cook for 30 minutes. Remove.

Plate and sprinkle left over fresh chopped parsley on top and serve.

As of 2/8/23