½ to ¾ box of Barilla Multi-colored Rotini Pasta
3 skinless chicken breasts
1 red bell pepper
1 yellow bell pepper
I small white onion
3-4 portobello mushrooms
1 teaspoon of dried oregano
1 teaspoon of minced garlic
1 jar of your favorite Alfredo Sauce
Salt to taste
Pepper to taste
2 tablespoons of olive oil
1 tablespoon of butter
Dice chicken breasts into bit size chunks
In a large skillet add olive oil and butter over medium heat
Add oregano, and minced garlic.
Continue to sauté chicken until it is about a third of the way done
Slice mushrooms, then slice peppers and onion lengthwise and add to skillet, stirring into chicken
Turn heat down to simmer
Boil pasta according to the box instructions.
Continue to cook to just soften the onions and peppers and ensure that the chicken is cooked.
(if you stab a piece of chicken, clear liquid should come out)
Drain pasta and add to skillet with chicken and peppers
Pour alfredo sauce over stir fry and allow to simmer until there is a slight bubbling, stirring constantly.
Serve right away.