Add chicken. Ready in minutes. Makes 4 servings. Gluten free. Laurie's Story: With a huge heart and a flair for flavor, Laurie was a working wife and mother of three whose passion for cooking and family made an extraordinary impact on those around her. The daughter of a spice purveyor, some of Laurie's gifts in the kitchen came naturally. But the rest was all Laurie - loving, energetic and creative. We lost Laurie too soon, but her culinary creations are still enjoyed today through Laurie's Kitchen. To honor her legacy, 10% of the proceeds from Laurie's Kitchen goes to Laurie's Butterfly Foundation, which fights hunger in local communities. We wish you a lifetime of sharing meals and making memories with Laurie's Kitchen. No MSG. 0 g trans fat. Made with natural ingredients. Look for more gluten free products from Laurie's Kitchen. LauriesKitchen.com. This product complies with the FDA and the Celiac Sprue Association guidelines for Gluten Free certification. Facebook. Made in USA.
7.2 oz (204 g) x 6
0.5 cup dry mix
4 per pack
Chicken Alfredo Preparation: 1 box Laurie's Kitchen Gluten Free Chicken Alfredo; 1 lb chicken tenders (cut into 1 inch pieces); 2 tsp vegetable oil; 1-1/2 cups milk; 1 cup asparagus (cut into 1 inch pieces ); 1 cup mushrooms (sliced thin); 2 tbsp butter or margarine (optional). Pasta: In a 2 qt saucepan, bring water to a boil, add pasta and bring back to a boil. Cook 12-14 minutes or until desired tenderness. Drain pasta and set aside. While pasta is cooking, prepare entree. Entree: Heat oil in a non-stick skillet over medium high heat. Add chicken and brown on each side for 2 minutes. Add milk and stir in seasoning. Add vegetables and butter or margarine. Reduce heat to medium and cook 3-4 minutes, stirring often. Add pasta and toss to coat. Remove from heat and let stand 2-3 minutes to allow sauce to thicken before serving. Store in a cool, dry place.
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