Beazell's Cook Book

Easy Cheesy Chicken Alfredo by Theresa Chellette

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4 oz. Velveeta Cheese
8 oz. Heavy Whipping Cream
16 oz. Rotini Noodles
2 tsp. garlic, minced
1 tsp. Extra Virgin Olive Oil
16 oz. chicken tenderloins, skinless & boneless
Beazell's Cajun Seasoning
 
Melt cheese in saucepan; add garlic and heavy whipping cream. Whisk until well mixed and bubbly.
 
Cut up chicken into small pieces. Sprinkle each tenderloin with Beazell's Cajun Seasoning. Heat olive oil in skillet and then brown chicken until it is completely cooked. About 7 – 10 minutes. Add chicken to the Cheesy Alfredo sauce.
 
Boil noodles according to directions. Drain and combine with chicken and sauce. Sprinkle with Beazell's Cajun Seasoning to taste.

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