Alfredo Pasta

Ingredients

2 boneless/skinless chicken breast

1 1/2 tsp/7.5 mL Original Watkins Grapeseed Oil

1/2 cup/125 mL red pepper, chopped

1/2 cup/125 mL yellow pepper, chopped

1 cup cup/250 mL sliced mushrooms

1/4 cup/60 mL green onion, chopped

1/2 cup/125 mL Kalamata olives

1 lb/140 g pasta noodles

2 tsp/10 mL all-purpose flour

3/4 to 1 tsp/4 to 5 mL Watkins Garlic Liquid Spice

1 can (12 oz/340 g) evaporated skim milk

1/2 cup/125 mL grated Parmesan cheese

1/4 tsp/2.5 mL Watkins Black Pepper 6 oz

Cooking Directions

Sauté chicken breast in grapeseed oil for 6 to 8 minutes over medium heat. Add red and yellow peppers, mushrooms and green onions. Continue cooking until vegetables are tender. Add Kalamata olives. Meanwhile, cook your favorite pasta according to package directions.



Remove chicken and vegetables from skillet, slice chicken. In pan juices brown flour; stir in garlic liquid spice and evaporated milk. Cook, stirring occasionally until thickened. Stir in Parmesan cheese. Coat cooked noodles with sauce; stir in vegetables and slices of chicken. Sprinkle with pepper.

Chocolate Almond Pudding Dip

Chocolate Almond Pudding Dip

Ingredients

1/4 cup/60 mL Watkins Chocolate Dessert Mix

1/4 cup/60 mL sugar

1/4 cup/60 mL water

1 cup/250 mL skim milk

1/2 cup/125 mL sour cream

1/2 tsp/2.5 mL Watkins Almond Extract

1/4 tsp/1.2 mL 2 oz. Watkins Original Double Strength Vanilla


Cooking Directions

Combine dessert mix, sugar, water and milk in a medium saucepan; mix well. Cook over medium heat until pudding begins to boil and thicken. Pour hot pudding into a bowl. Let cool slightly; stir in sour cream along with extracts; mix well. Cover surface with plastic wrap and refrigerate 4 hours or overnight. Serve with graham crackers or fruit.

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