A tasty meal train idea or a simple weeknight menu.
For the pasta,Cook tagliatelle in a pot of boiling water as per packet instructions.
While it is cooking, season the chicken tenderloins and fry in a pan with a knob of butter and salt and pepper until cooked through. Remove, tear tenderloins in half, and set aside. Add bacon and onion to pan and cook until onion is soft.
Add chicken back to the pan and add alfredo pasta sauce, sour cream and grated cheese. Mix all together well, then add cooked pasta to the pan and stir to combine.
For the pull-apart garlic bread, preheat oven to 180°C/350°F.
Cut the loaf on an angle into diamonds, taking care not to cut all the way through. Combine melted butter with parsley, garlic and salt. Using a spoon, drizzle the butter mixture into all the crevices, then stuff with the grated cheese.
Wrap the bread in a large sheet of foil and bake for 10-15 minutes until all the cheese has melted.
For the simple green salad, combine salad ingredients and dressing, or put dressing in a little screw top jar if not serving immediately.
For the chocolate brownie, preheat oven to 180°C/350°F. Line a 20x30cm/8x12” brownie pan with baking paper.
Sift flour and cocoa into a large bowl. Add sugar and chopped chocolate and mix well. Make a well in the centre.
Melt butter in microwave, then add melted butter, beaten eggs and vanilla into the well of dry ingredients. Stir until moistened and combined and pour into tin.
Bake for approximately 40 minutes. Once cooled, drizzle with dulce de leche and a pinch of sea salt.
The Alfredo Pasta is suitable to freeze. To reheat, thaw, then add to a saucepan and warm through. Add some extra cheese or sour cream for extra creaminess if necessary.
