3 Chicken Breasts
1 Box of pasta (any type will work, but I like penne)
A jar of Ragu alfredo (any brand will work, I just like Ragu)
A dash of Lemon Pepper
2 heaping tablespoons of Garlic
A dash of paprika
a dash of salt
a table spoon of pepper
A Lemon and a Lime
a teaspoon of teriyaki sauce
a stalk of broccoli
Step 1: Let the chicken brine.
You wanna run some hot water in a big bowl and put a generous amount salt in. You can let the chicken sit in there for about a half an hour. This cleans the chicken of any impurities and some of the gunk inside.
Step 2: Poke some holes in your chicken.
After you’ve drained the salt water out of your chicken, it’s time to get started! You wanna make sure every bit of flavor gets into your chicken, so poke as many holes in it as you see fit.
Step 3: Start mixing your ingredients.
You can use the same bowl, or a new one as long as it has a top. Theres no particular order to putting everything in but heres the order I like to go in.
1. Lemon/Lime Juice: This helps the chicken take in the other flavors as well as acting like a natural tenderizer to it. From what I know, all citruses do that, so oranges and even grapefruits work well!
2. Garlic: This is probably gonna be the most dominant flavor, so I think its good to mix this in next.
3. Olive Oil
4. Teriyaki Sauce
5. Salt, Pepper, Lemon Pepper and Paprika
Step 4: Mix it up!
Get your hands dirty (but make sure you wash first) and mix all of your ingredients with your chicken until it’s completely covered and oozing out. Then you can let the chicken marinate. The longer the better, but at least 20 mins. The best is 2 or 3 days.
Step 5: Pasta!
Once you’re ready to start, get a big enough pot and you can start letting your water boil. Toss in maybe 2 teaspoons of olive oil for flavor and once it’s boiling nicely toss in your pasta.
Step 6: Cook the chicken!
Get a pan large enough to fry chicken in, and heat it up. Once it’s warm, coat the pan with olive oil and throw your chicken in there. You wanna start to flip it over every 3 or four minutes at first and as the chicken gets warmer a bit more frequently. Once it’s nice and brown on the outside, cut it open to make sure it’s not pink. Once it’s good, you can begin to slice it into nice chunks.
Step 7: Broccoli and Alfredo Sauce!
Go ahead and heat up you broccoli and Alfredo sauce in separate pots. You can go ahead and toss your chicken chunks in the alfredo and stir it every 2 minutes or so, it can get stuck to the bottom of the pan if it gets too hot.
Step 8: Mix it up!
By now, your pasta should be done cooking, you’ll know once it’s all floating at the top and puffy (take that, take that). Drain your pasta, and mix in the alfredo/chicken mix with your pasta.
Step 9: Last Step!
Once your broccoli is done, drain your water and mix it into the alfredo with a big spoon. I personally like to add a touch of butter to the broccoli for flavor, but it’s not a mandatory step. When you mix it make sure you’re thorough so that the alfredo sauce hits every pit of pasta. Adding seasoning salt at this point is optional.
AND BOOM! You’re done. Make sure you let it cool before you serve. It should make about 6 or 7 servings, so you can have a decent dinner party, or eat out of it yourself for about a week.