Alfredo
Meal Includes:
Choose between shrimp or chicken, pick your pasta, and top with alfredo sauce. Serve with our vegetable steamer bag for a delectable dinner for 4!
CHEESE: Shaved Parmesan (4 oz)
SAUCE: Michaels of Brooklyn Alfredo Sauce (15 oz)
VEGGIE: Broccoli With Sea Salt Butter (17 oz) or Green Beans With Salt & Pepper Butter Steamer Bag (16 oz)
PROTEIN: Rosemary Garlic Breaded Chicken Cutlets (4 ct), Chicken Breast Strips (1 lb) or Raw & Peeled Deveined Shrimp (1 lb, 51-60 ct)
PASTA: De Cecco Pasta (16 oz, choose from select varieties)
DESSERT OR BREAD: The Fresh Market Brownie Pillow Cookies (8 ct) or garlic knots (6 ct)
This meal is available November 12-18. Click the button below to buy the current Little Big Meal for curbside pickup.
Our Favorite Way To Serve It Up
Choose between shrimp or chicken, pick your pasta, and top with alfredo sauce. Serve with our veggie steamer bag for a delectable dinner for 4! See below for our recommended recipe directions.
Ingredients
- 8 oz (½ pkg) De Cecco Pasta of choice
- Kosher salt and freshly ground pepper,* to taste
- 1 tbsp vegetable oil* (¼ c if using Rosemary Garlic Breaded Chicken)
- 4 Rosemary Garlic Breaded Chicken or 1 lb chicken breast strips or raw peeled & deveined shrimp
- Veggie Steamer Bag of choice
- 1 jar Michaels of Brooklyn Alfredo Sauce
- 2 oz (½ c) shaved parmesan
- The Fresh Market Brownie Pillow Cookies or Garlic Knots
Directions
Bring a large pot of water to a boil. Salt generously and cook pasta according to package directions.
For Chicken Breast Strips or Raw Peeled & Deveined Shrimp: In a large nonstick skillet, heat 1 tbsp vegetable oil over medium-high. Add chicken breast strips or shrimp and season with salt and pepper, to taste. Sauté and turn occasionally to brown on all sides until just cooked through, 4-6 minutes for chicken (or until internal temperature is 165°F) and 1-2 minutes for shrimp (until flesh is opaque).
Once chicken or shrimp is cooked, turn heat down to medium-low and add Alfredo sauce, stirring to combine. Bring to a gentle simmer. Add cooked pasta and stir until pasta is well-coated and sauce is warmed through. Remove from heat, add shaved parmesan and stir well to incorporate.
For Rosemary Garlic Breaded Chicken:
STOVETOP: In a large nonstick skillet, heat ¼ c vegetable oil over medium-high. Carefully add the chicken cutlets and pan-fry on both sides until golden brown, 4-5 minutes per side, until cooked through.** Cook the chicken in batches if necessary, adding more oil as needed, so as not to crowd the pan. Remove to a paper towel-lined plate.
AIR FRYER: Preheat to 400°F. Cook chicken cutlets for 10-12 minutes, turning halfway through cooking, until cooked through.**
Heat Alfredo sauce in a large saucepan over medium heat until simmering. Bring to a gentle simmer. Add cooked pasta and stir until pasta is well-coated and sauce is warmed through. Remove from heat, add shaved parmesan and stir well to incorporate.
For Veggie Steamer Bag: While chicken or shrimp is cooking, microwave the veggie steamer bag according to package directions. Caution: Steamer bag will be hot and may release steam when opened.
For Garlic Knots: (Ready to eat. Heating instructions follow, if desired.) Wrap garlic knots in foil and place in 350°F oven for 5-10 minutes until warmed through.
To Serve: Divide chicken or shrimp Alfredo pasta onto 4 serving plates. If using Rosemary Garlic Breaded Chicken, place one cutlet on top of each pasta serving. Top with additional shaved parmesan if desired and serve with veggies and garlic knots on the side.
**Cook chicken to internal temperature 165°F
*Product not included with Little Big Meal