Things have been busy. With the return of school, activities, our business and with grape harvest ready to happen very, very soon, life can be overwhelming. It's hard to keep it all going at times. And everyone around here is always hungry. Always. Thank goodness for Progresso Recipe Starters!!
Most of the time I am drowning in paperwork, cookie dough, business decisions and kid's homework. And when everyone starts asking, "What's for dinner", well, half the time I don't even know. You would think I would be more organized? Somehow my pleas to hire a "life assistant" have not yet been answered, but I need one. Badly. Anyone up for the job?
Have you seen these at the store? Over the summer, Progresso sent me a 5-pack of their new line of Recipe Starters Cooking Sauces. I have been hoarding them since. I knew I would need some time saver meals once school started. If your grocery store is not carrying these, you can get them here.
Last night was one of those nights. After a full day, it was Back To School Night (the second one this week). Between picking up the kids, running errands and getting back to school, I knew I would have about an hour to get dinner on the table. This sweet little can saved me.
There is a recipe on the back of the label and lots of other recipes on the Progresso site for all of the available flavors.
Let me just say, dinner was a hit. Everyone ate. No one complained. And everyone's plates were cleaned. They loved it. What an unusual treat for me.
I made only some minor adjustments to the Progresso recipe. I added more cheese, fresh basil and parsley (my herb garden is currently exploding). I can't wait to taste the other flavors. Fire Roasted Tomato is next on my list.
Weeknight Creamy Chicken Alfredo
- 8 ounces uncooked fettuccine
- 1-1/4 pounds chicken tenderloins, cut into 3/4" pieces
- 2 Tablespoons butter
- 3 cloves garlic, minced
- 1 can (18 ounce) Progresso Recipe Starters ~ Creamy Basil Parmesan cooking sauce
- 1 cup grated Parmigiano-Reggiano cheese
- 1/2 cup heavy cream or half-and-half
- 1/2 Tablespoon fresh parsley, minced
- 1/2 Tablespoon fresh basil, minced
- Cook and drain fettuccine according to package directions.
- In a 12" skillet, heat 1 Tablespoon vegetable oil over medium-high heat. Add chicken and season with salt and pepper. Cook 5 minutes or until chicken is no longer pink. Add butter and garlic, cook until fragrant, about 1 minute. Stir in Recipe Starters Sauce, Parmesan cheese and cream. Simmer about 5-8 minutes stirring occasionally. Stir in parsley and basil, cooking for one minute more.
- Serve over fettuccine.
While back to school is a busy time, nothing is more hectic and stressful for us than harvest. Winemaking requires very long days with lots of physical work involved. We are all tired, hungry and cranky. One can only eat so much pizza. We crave warm meals made on the stove, but no one has the time or energy to put together anything that great. I think these are going to come in handy over the next month!
Give them a try if you need a break.
Disclosure: Progresso provided with me with the Recipe Starters. They did not ask me to write about them or compensate me in any other way. All opinions expressed here are my own.
Two Years Ago: Sun Dried Tomato Dip with Roasted Garlic and Kalamata Olives