Chicken Breasts Two Ways

Chicken Brocolli Penne Alfredo & Chicken and Almonds with Oyster Sauce
1 package boneless, skinless chicken breasts (3 big or 4 small)
1 jar alfredo sauce
1 bunch broccoli
1 package penne pasta
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1 bottle oyster sauce (look by the Chinese food)
1 cup frozen peas
1 bunch green onions
1 bag slivered almonds
white rice
vegetable oil

Dice all the chicken and saute it in oil. Set half aside for tomorrow. Boil noodles adding broccoli when 2-3 minutes remain. Drain noodles and broccoli and toss with chicken and alfredo sauce.

The next night start the rice and then toast 1/2 cup or so of the almonds in oil in a wok or large saute pan. Remove from pan and set aside. Stir fry the peas, remove and set aside. Stir fry the chopped green onions, remove and set aside. Toss all ingredients together with the leftover chicken. Add the oyster sauce until it's good and juicy. Serve over rice.

Comments

Grandpa said…
Sounds good, even though you forgot David's pickle.
Mother Goose said…
Chicken and noodles over rice? Sounds like a carb overload to me

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