What you need,
2 chicken boneless skinless chicken breasts cut into 1 inch
pieces
Salt and Pepper
1 tsp. olive oil
½ tsp. dried thyme
½ tsp. seasoning salt
½ tsp. garlic powder
¼ tsp. fresh cracked black pepper
2 tbsp. minced fresh parsley
1 15 oz. jar of Alfredo sauce (I used Classico)
1½ tbsp. Balsamic Vinegar
½ lb. linguine noodles
In a large non-stick skillet heat the oil over medium high
heat.
Pat the chicken bites dry with a paper towel and season with
salt and pepper. Cook over medium high heat for 5-6 minutes until the chicken
is well browned and almost cooked through.
Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the Alfredo sauce to the
pan. Stir in the balsamic vinegar, thyme, seasoning salt, garlic powder and
fresh cracked pepper.
Meanwhile cook the linguine according to package directions.
Drain and set aside.
Add the chicken back to the sauce and stir to coat. Let the
chicken simmer in the sauce for 2-3 minutes just until the chicken is cooked
through.
Add the linguine to the sauce and toss carefully to coat.
Stir in the fresh parsley just before serving.
Jen of My Tiny Oven
