My Cheatin’ Heart – Will Tell on Me – When It Comes to Cooking I Sometimes Look for Shortcuts – Chicken Alfredo – This Dish Takes a Long Time if I Prepare a Marinade of My Own and Alfredo Sauce from Scratch – BUT – La la la…Kraft and Bertolli Did It for Me –

SO, how did I cheat? One jar of Kraft Italian Dressing and one jar of Bertolli’s Alfredo Sauce. My cheatin’ heart has told on me!

(Remember that old country song by Patsy Cline, Your Cheatin’ Heart Will Tell on You…yes…’tis true, I’m aging like wine. I like those old songs and artists of another era. Young bloggers will not remember that song.)

Chicken Alfredo – A simple recipe that you may alter as you please and still get good results.

Cut chicken breast into bite-size pieces and marinate in Kraft Italian dressing for an hour or 45 minutes.

Preheat oven to 400 degrees F.

Cut up vegetables on hand. (I used 1/2 green pepper, 1/2 red pepper, 1/2 stalk of celery, 1/2 onion, a few slices of zucchini squash.)

Scoop raw vegetables into a bowl. Add olive oil and melted butter. Toss together until veggies are covered. Spread veggies onto a shallow baking pan covered with aluminum foil. Spread another sheet of foil over the top and bake for 20 minutes. Uncover and bake 15 minutes longer or until browning at edges.

Heat Bertoli’s Alfredo Sauce in a sauce pan.

(Optional: If you wish, add cooked pasta to this dish. Many Chicken Alfredo recipes include pasta. After the holidays, I have been making a semi-serious effort to remove starchy carbs from my diet, so I did not add pasta.)

Pour small amount of olive oil in skillet. Using a slotted spoon, drain excess dressing off the marinated chicken pieces, and transfer chicken into the skillet. Simmer, tossing with paddles or spatula until cooked through.

Add the hot Bertolli sauce to skillet with the chicken pieces. Stir in the roasted vegetables.

Serve and enjoy!