Adding to the Ridgeview Cooking Recommendations this week is Rianne Bauerlein of Grantsville. Alfredo sauce is one of my favorite things to have with a big bowl of pasta! It’s a very rich and indulgent treat for dinner. Add chicken and you’ve got a full meal on the table in no time!
• 4-8 Boneless Skinless Chicken Thighs
• Egg Noodles
• Approximately 2 Tbsp Olive Oil
• Approximately 2 Tbsp Lemon Juice
• Approximately 1 ½ tsp capers with brine
• ½ Jar Alfredo Sauce
Marinate chicken for 24-48 hours. I put them in a small glass dish with a lid, coated them with a dry rub and drizzled them with olive oil. I left them folded up as they come in the package and flipped them once during the marinating process.
Preheat your air fryer or oven to 400◦
Boil the Egg Noodles as directed on the package (Really any pasta would work, but for this I find egg noodles or fettuccine to be best).
In a large skillet, drizzle the olive oil and use that to brown the chicken thighs on both sides (still folded up). Remove chicken, but keep the skillet handy.
Move the chicken to the air fryer (basket) or oven (casserole). Cook for about 14 minutes, flipping once in the middle.
Put the skillet on medium heat and add the lemon juice, capers, and Alfredo sauce and stir. Once blended, add the noodles and stir until well coated and warmed.
Serve the chicken either on top of the pasta or on the side.
Oh, and garlic bread of croissant rolls are great for sopping up the excess sauce. 😉
