Bear’s Beat Report: Making Alfredo


After a long day of work, sometimes the last thing that anyone wants to do is prepare a meal for dinner. This simple one- pot chicken Alfredo dish is an easy meal for a weeknight dinner when time and energy just isn’t on your side. First you should cut up a yellow bell pepper and mince one clove of garlic. Next you dice up two to three chicken breasts into cube-shaped pieces. This will be easier to mix into your sauce and pasta later on. After dicing up the chicken, use the seasoning you prefer to season your chicken. Use a large pot to than boil water for your pasta. For this dish I’m using vermicelli pasta, however you can use whatever pasta you have on hand. Next, under medium to high heat coat the bottom of the skillet with olive oil. Once the pan is heated, add your chicken to it. Cook your chicken on each side for about three to four minutes. Cook the chicken pieces through, making sure they do not burn. At this point the pot of water should be boiling. Add your past to the water. Mix the pasta now and then to make sure they do not stick. Once the chicken has cooked through, add the yellow bell pepper and minced garlic to the skillet. Allow the yellow bell pepper and minced garlic to cook down for about seven to 10 minutes on medium to high heat. The next two ingredients to add to the skillet is chicken stock and Alfredo sauce of your choice for this dish. I chose to use garlic Alfredo sauce. Once these last two ingredients have been added to the skillet, turn the heat down to a little under medium and put a top on the skillet to let the sauce simmer and thicken for about 10 minutes. Remove your pasta from the boiling water when it is tender enough, strain it and then transfer the pasta to the skillet. At this point, you can thoroughly mix the sauce to make sure it covers all of the pasta. Garnish it with optional toppings like parmesan and parsley and your dish is complete. In about 30 minutes you have prepared a delicious, quick and easy pasta for the night.