Fresh summer meal with the sun-dried tomato alfredo sauce will delight your taste buds and make family time extra special.

servings: 4 servings

prepping time: 15 min

cooking time: 30 min

Ingredients

Chicken Breast - 2

Olive OIl - 2 Tablespoons

Bacon - 4 Ounces

Chopped Onion - 1⁄2 Cup

Sliced Garlic - 1 Tablespoon, Minced

Rainbow Chard - 10 Ounces

Stemmed and Torn Oyster Mushrooms - 8 ounces Cleaned

Cracked Pepper Fettuccine - 9 Ounce Package

Sun-dried Tomatoes, in Oil - 6 Ounce Jar

Unsalted Butter - 1⁄2 Cup

Heavy Cream - 1⁄2 Cup

Parmesan Cheese - 2 Cups

Freshly Grated Garlic Powder - 1 Tablespoon

Salt and Pepper - To Taste

Sun-Dried Tomato Alfredo and Roasted Chicken Breast

Directions

1. Preheat the oven to 350 degrees. In a saute pan, heat over medium high heat the 2 tablespoons of olive oil. Salt and pepper the chicken breast and sear both sides of the breast until golden brown, approximately 2 minutes each side. Put the saute pan with the chicken into the oven and bake for around 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.

2. Meanwhile, Fill a stock pot with water and bring the water to a boil. Salt the water slightly. This is to cook the pasta.

3. In another stock pot, over medium heat, melt the butter. Add in the heavy cream, salt and pepper to taste, and garlic powder. While you are waiting for that to come to a simmer, place the contents of the sun-dried tomato jar into a blender or food processor and puree until smooth. Set aside. Once the cream mixture begins to boil, turn off the heat. Add the parmesan cheese and mix until the sauce becomes smooth. Add the sun-dried tomato puree to the alfredo sauce and mix thoroughly. Set aside.

4. In a large saute pan, over medium-high heat, render down the bacon until it becomes slightly crispy. Add the pasta to the boiling water and cook for about 5 minutes. Drain. Remove the bacon from the pan and set aside. Remove all but 1 tablespoon of the bacon grease from the pan. Add the onion and mushroom to the pan and saute just until the onion starts to soften and become transparent, about 3 minutes. Add the minced garlic and chard to the pan and saute just until you start to smell the garlic and the chard begins to wilt, about 2 minutes. Toss in the rendered bacon and salt and pepper to taste.

5. Toss together the pasta and sun-dried tomato alfredo. Top the alfredo with the chard and oyster mushroom saute and sliced chicken breast. Enjoy!