4 skinned, boned chicken breast halves, cut into thin strips
1 tablespoon of vegetable oil
Salt and pepper to taste
1 (17 oz.) jar alfredo sauce with mushrooms
1 (15 0z.) Sorrento Ricotta Cheese
1 lb. farfaile (bow tie pasta) cooked and drained
2 cups frozen broccoli florets, thawed
1/2 cup shredded Parmesan Cheese
In a large skillet cook chicken in hot oil over medium heat until browned. Season with salt and pepper. Combine alfredo sauce and ricotta cheese, blend well. Add sauce mixture, pasta, and broccoli to chicken in skillet, bring to a boil. Cover, reduce heat and cook for 8 to 10 minutes or until done. Sprinkle with Parmesan cheese before serving.
This is Stefanie's recipe and it is yummy!