Microwave Chicken Alfredo Bowl
2min
3min
2
965
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Chef's Note
The Tajin seasoning on the leftover chicken from Day 2 adds a subtle, delicious chili-lime kick to the rich, creamy Alfredo sauce. It's an effortless fusion flavor profile that tastes like a restaurant specialty dish!
Tags
Ingredients
1 lb leftover cooked Tajin chicken thighs
2 pouches (8.5 oz each) pre-cooked microwave penne pasta pouch
1 cup jarred roasted garlic Alfredo sauce
1 cup frozen peas
to taste black pepper
Instructions
- 1
Tear open the tops of the 2 pouches of pre-cooked microwave penne pasta slightly to vent. Microwave them together on HIGH for 1 minute to warm through.
- 2
Using your fingers or two forks, shred the 1 lb of leftover cooked Tajin chicken thighs (reserved from Day 2) into bite-sized pieces directly into a large microwave-safe bowl.
- 3
Add the warmed penne pasta, 1 cup of frozen peas, and 1 cup of jarred roasted garlic Alfredo sauce to the bowl with the shredded chicken. Stir the mixture thoroughly to combine all ingredients.
- 4
Cover the bowl loosely with a paper towel to prevent splattering. Microwave on HIGH for 2 minutes.
- 5
Carefully remove the bowl from the microwave, stir well to ensure even heating, and microwave for 1 final minute until the sauce is bubbling and the chicken is heated through.
- 6
Let the pasta bowl sit for 1 minute to cool slightly, season with black pepper to taste, and divide into two serving bowls.
Nutrition Information (per serving)
965
62g
81g
40g
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