A quick and easy Sunday supper


By Kitsey Burns Harrison - kburns@yadkinripple.com



Wicked chicken tenders


Kitsey Burns Harrison | Kitsey’s Kitchen

Wicked chicken pasta from the Ramalicious cookbook


Kitsey Burns Harrison | Kitsey’s Kitchen

You may remember a news article from our paper back in August about a group of ladies from the Starmount High School Class of 1970 who put together a cookbook in honor of their class. Well, if you like to cook, I would highly recommend getting your hands on a copy of their cookbook, entitled “Ramalicious.” It is chock-full of delicious recipes for breakfast, dinner and everything in between.

I have made several things from this cookbook already, but the recipe I made Sunday night is one of my new favorites.

On Sunday night my husband and I spent at least at hour in the grocery store and by the time we got home in the cold and the dark, we certainly didn’t want to spend all night in the kitchen.

Enter the Ramalicious cookbook and my new favorite recipe Wicked Chicken. This recipe is so simple, but the best thing about it is, it is delicious and flavorful! I will warn you, it’s got a little kick to it. We served ours with a salad and it was a perfect cozy and quick Sunday evening meal.

Wicked Chicken

From the Ramalicious Cookbook by the Ladies of Starmount’s Class of 1970

Ingredients

• 4 skinless chicken breasts

• 1/2 box any shape pasta

• 1 jar Classico Alfredo sauce or regular Alfredo with 1 can green chilies

• Salt, pepper, garlic powder, red pepper flakes to taste

Directions

Cook and drain pasta. Salt, pepper and garlic powder the chicken breasts to taste and brown in a skillet for 3 minutes on each side until brown. Sprinkle with red pepper flakes. In a casserole dish, layer the pasta and the chicken. Pour the Alfredo sauce over the chicken pasta mixture and then mix for all to combine. Bake at 350 degrees for 30 minutes.

I used a jar of Alfredo sauce and a jar of hot green chilies. I also added just a bit of Tony Chachere’s Creole Seasoning on the chicken. If you want a milder version, leave out the red pepper flakes and green chilies or be sure to get mild green chilies. I also used chicken tenders rather than chicken breasts. And I topped mine with a little bit of grated Parmesan cheese.

If you are interested in getting a copy of the Ramalicious cookbook, let me know and I will get you in touch with a member of the cookbook committee.

Kitsey Burns Harrison is a reporter for The Yadkin Ripple, here she shares her musings on food, life and love. She can be reached at 336-518-3049 or on Twitter @RippleReporterK.

Wicked chicken tenders
http://yadkinripple.com/wp-content/uploads/2016/01/web1_DSC_0514.jpgWicked chicken tenders Kitsey Burns Harrison | Kitsey’s Kitchen

Wicked chicken pasta from the Ramalicious cookbook
http://yadkinripple.com/wp-content/uploads/2016/01/web1_DSC_0526.jpgWicked chicken pasta from the Ramalicious cookbook Kitsey Burns Harrison | Kitsey’s Kitchen

By Kitsey Burns Harrison

kburns@yadkinripple.com

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