Type what you have

Ingredients

• ✓ alfredo sauce mix
• broccoli
• water
• ranch dressing mix
• chicken breast
• black pepper
• chicken broth
• small shell pasta
• butter
• olive oil
• milk
• sour cream
• salt
• black pepper
• parmesan cheese
• bacon

Instructions

1. 1 Place broccoli and water in a microwave-safe bowl. Cover and microwave on high until steamed and tender, 3 to 4 minutes. Remove and drain excess liquid; set aside.
2. 2 While broccoli is steaming, place 1 tablespoon ranch dressing mix in a large resealable plastic bag. Add chicken and pepper, seal the bag, and massage to coat chicken with seasonings.
3. 3 Pour chicken broth into a large pot and bring a boil over medium-high heat. Add shells and return to a boil. Reduce heat to medium-low and cook, stirring occasionally until pasta is nearly done, about 10 minutes. Drain pasta, reserving 1/2 cup of cooking broth.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
5. 5 Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add chicken to the hot skillet, working in batches if necessary, and cook until browned on all sides, about 7 minutes. Remove chicken to a plate.
6. 6 Add milk, Alfredo sauce mix, and remaining 2 tablespoons ranch dressing mix to the hot skillet; bring to a boil. Turn off the heat, add chicken and any accumulated juices, pasta, broccoli, sour cream, reserved 1/2 cup pasta cooking broth, salt, and pepper. Transfer mixture to the prepared casserole dish and sprinkle with Parmesan cheese and bacon.
7. 7 Bake in the preheated oven until cheese is melted and sauce is bubbly, about 20 minutes. Serve warm.

By Bibi

Ingredients

• ✓ alfredo sauce mix
• olive oil
• garlic
• chicken breast
• spinach
• pesto
• penne pasta
• romano cheese

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. 2 Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. 3 In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. 4 Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

By MINERFAMILY

Ingredients

• ✓ alfredo sauce mix
• andouille sausage
• onion
• celery
• red bell pepper
• cajun seasoning
• sage
• shrimp
• milk
• butter
• parmesan cheese
• garlic

Instructions

1. 1 Combine sausage, onion, celery, red bell pepper, Cajun seasoning, and sage in a skillet; cook and stir until sausage is cooked through and celery and bell pepper are softened, 5 to 10 minutes. Add shrimp and cook until cooked through and bright pink, about 5 minutes. Remove skillet from heat.
2. 2 Whisk milk, Alfredo sauce mix, and butter together in a saucepan; bring to a boil. Reduce heat to low and simmer sauce, stirring occasionally, until smooth and thickened, about 2 minutes. Stir Parmesan cheese and garlic into sauce until cheese is melted. Stir shrimp mixture into sauce.

By GIMMEYOURWILDS