Tuscan Chicken

2 Chicken Breasts, cooked and shredded
1 - 2 jars Alfredo Sauce (Bertolli)
Sun-dried Tomatoes, chopped
Artichoke Hearts, quartered

Mix together over medium heat. Serve hot over pasta of choice. I use angel hair pasta.

Enjoy! 🥰

Skinny Alfredo Sauce

From the kitchen of Julie Stoner via Clarks Condensed

(Serve with Parmesan crusted chicken strips or add shrimp if desired.)

Ingredients:
1/4 cup butter
3/4 cup coconut milk cream
1 tablespoon corn starch
1 cup Parmesan cheese, shredded or shaved
1/4 teaspoon salt
1 tablespoon parsley
2 teaspoons minced garlic

Instructions:

1. Place butter and coconut milk cream into a pan. Heat over medium head until it starts to boil lightly (do not let it get to a heavy boil.)
2. Add remaining ingredients and whisk until corn starch is dissolved. Once thickened, reduce to low simmer until ready to eat.
3. Toss with pasta of choice.
4. Add sauteed onions, mushrooms and broccoli, if desired.

Italian-Style Turkey Meatloaf

Family Fun, Feb. 2008
8 Servings

Ingredients:
2 lbs. Lean ground turkey
1 cup Fine Itialin style bread crumbs
1/2 cup ketchup
1 cup grated mozzarella cheese
1 cup finely chopped onion
2 cloves Garlic, minced
1/2 cup Chopped fresh parsley
2 tsp. Dried basil
1/2 tsp. Dried thyme
1 tsp. Salt
1/2 tsp. Pepper
2 Eggs
2 cups Pasta Sauce

Directions:
1. Heat the oven to 350. Oil a large jelly roll pan or roasting pan and set it aside.
2. Combine all the ingredients except the pasta sauce in a large mixing bowl. Using your hands, toss the ingredients lightly to evenly distribute them, then knead the mixture well.
3. Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide. Bake it for 40 minutes, then remove and spread a cup of pasta sauce over the top. Keep baking the meatloaf until it is cooked through, about 35 minutes more. All the loaf to sit in the pan for 15 minutes before slicing it. Serve it with more pasta sauce, if desired.

Serving size: 1 1/2 inch thick slice

Calories: 338, Carbs: 21.5g, Fat: 15.2g, Sat Fat: 4.9g., Cholesterol: 150mg, Sodium: 1079mg.

This is one of my FAVORITE recipes! I usually make the whole recipe and put half of the uncooked loaf in the freezer for another day. With my family of 4, half of this recipe is perfect and we still have some leftovers for the next day. It's really yummy.

Shown before it is cooked, half I placed in plastic for the freezer!

Healthy version: Chicken Parmesan

Sauce ingredients:
2 Tbls Olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, crushed
3 cans Italian diced tomatoes
1 Tbls sugar
1/2 tsp basil
1 tsp oregano
3/4 tsp salt
1/2 tsp pepper

Mozzarella cheese, shredded
Parmesan cheese, shredded

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.
Place chicken in dish and sprinkle mozzarella and parmesan then top with sauce.
Bake for 40 minutes at 350.

note: I didn't even measure the cheeses! Just put as much as you want!

I love love love this recipe. My friend made it for us once and I just died over it! I love the sauce! Plus I love that the chicken isn't breaded like a normal chicken parmesan recipe. You must try this!