cooking4carnivores

I like to get my family to eat their green veggies and like them too. I realize this sounds near impossible in many households, but especially if you live with a carnivore like mine. With the recipe I am gonna share with you today not only did that happen, but I got the ever allsuive "thank you for dinner" after it was all said and done. And did I mention there are two green veggies in this dish? My secret - a simple creamy alfredo sauce.

 To make your own gather the following:
1 chicken breast
1 portabella mushroom
2 tblsp of olive oil
salt & pepper
garlic powder
cheese and spinach tortellini
1/2 cup of butter
3/4 cup of heavy cream
1/2 cup of grated parmesan
1 can of English peas, drained

Heat up 1 tblsp of oil in two different pans. Season the chicken and the mushroom with the salt, pepper and garlic powder. Heat the chicken in one pan over medium heat until the juices run clear. Heat the mushroom in the other pan until soft. At the same time, boil the pasta about ten minutes. Meanwhile, combine the butter, cream and parmesan in a small sauce pot. Add in salt and pepper to taste. Stir occasionally. Turn the chicken and mushroom as needed. When the pasta is done, drain and toss with creamy sauce. Add in peas and toss again. Dish out generous portions into in large bowls. Tops with chicken or mushrooms (or both).

Then watch your green veggie averse family gobble it up. You might even get a "Can I have some more please?" No need to thank me.