Pasta Bianco

This is Italian for white pasta haha. Everything in this dish is white like the spaghetti, chicken, alfredo sauce, and parm cheese. I also love this dish because I bought everything in the store so it was super fast and it's impossible to mess up. It is a heavy dish so don't eat it on a warm summer day, try more for a cold evening.

I love getting the roast chicken because you can serve the chicken with sides like potatoes and other veggies and then use the left overs in this dish. If you have veggies I say through them in too though it won't be a bianco pasta anymore.

Ingredients:
1 cooked roast chicken
1 jar alfredo sauce
1 pound spaghetti
parmesan cheese

Directions:
1. boil water. Cut large pieces off of chicken, enough for how ever many people your serving.

2. Add 1/8 cup salt to the water once boiling. Drop in pasta an stir gently until noodles are completely submerged. Stir noodles every once in a while during cooking.

3. Half way through pasta cooking add chicken to a saute pan with a little butter. Cook over medium heat for a minute or 2 or until heated through. Then add alfredo sauce to the pan, reduce heat slightly and allow to heat while pasta finishes.

4. Add pasta to sauce and stir to coat pasta. Grate some parm cheese on top and plate. I suggest serving this with some rolls or fresh bread and butter.