CRISPY CHICKEN ALFREDO

10 Whole Chicken Wings
Salt & Pepper, Garlic Powder,
Dried Basil, Dried Oregano
1 Whole Carrot, peeled & diagonally sliced
1/2 cup Chicken Broth
1/4 cup Green Pepper, diced
4 tbsp Onion, minced
3 Mushrooms, sliced
3 tbsp Extra Virgin Olive Oil
3/4 cup Broccoli Florets, frozen
2 cups Whole Wheat of your choice
1 jar Alfredo Sauce
Parmesan Cheese

1. Pre-heat oven to 400 degrees; generously season wings and place on grill rack
w/sheet pan underneath. Cook wings 25 minutes on each side.
you want your wings brown & crispy.
2. Add carrots to broth (you can add a little cracked black pepper),simmer
for 20 minutes. Remove carrots with a slotted spoon and add broccoli to heated
broth for 5 minutes, drain and cover to keep warm.
3. Heat Alfredo sauce slowly on low heat, stir constantly.
Adding your own touch of your favorite seasoning is ALWAYS a good
idea, s&p,dried basil, Parmesan cheese.
4. Bring pasta water to a boil, add pasta and cook according to directions & drain.
5. Heat Olive Oil on medium heat, cook minced onions till almost translucent,
add green peppers, cook for 4 minutes, add mushrooms and cook for another
2-3 minutes, set aside with carrots.

Now you have everything you need, grab a plate and build your easy chicken Alfredo. PASTA, VEGGIES, & SAUCE, place CHICKEN on the side & drizzle with ALFREDO SAUCE. A tossed salad of your choice on the side and in one hour you have dinner for two.