Chicken Alfredo

What you will need:

A roasting chicken
Fettuccine Noodles
2 Jars of Alfredo Sauce (I prefer Bertolli Mushroom Alfredo) This is a quicker version, will show you how to make homemade Alfredo Sause in another article.
Broccoli, Red Bell Peppers and Mushrooms are tastey too!
A pot for your noodles
A roasting pan or cookie sheet (Preferably with aluminum foil over it for less cleanup mess!)
Oil (Not Pam!)

(If you are in a rush you can also buy a precooked rotisserie chicken at your local store.) I prefer making my own as it is cheaper and I know how to cook a chicken so that it is not overdone.

Preheat oven to 250° F (It's going to be really nice. That chicken will be flowing off the bones because of the low heat and will be nice and juicy). Rinse your chicken in cold water and take out the gizzards, unless you like that but I wouldn't recommend putting it in the Alfredo.

Place the chicken breast side down on a roasting pan or cookie sheet.

Take some oil (I prefer olive oil but any will do) and pour a little on top and spread it all over the chicken (This will get you that nice golden brown chicken look and deep chizzled taste but much healthier than frying!).

Season with Salt, Black Pepper and Garlic (Fresh minced or powder).

Place the Chicken in the oven.

(Flip half way threw. Do not cover the Chicken!)

Take a large spoon and pour the drippings over the chicken during cooking about every 45 minutes. Baking at 250° F will take around 2-3 hours. Keep checking on it. It should be golden brown and firm but if you are unsure of how to tell when it is done use a meat thermometer.

Now while your chicken is cooking about 20 minutes before you think it's done get your noodles and broccoli any other veggies done, I prefer to sautee personally in a little oil or butter. Make sure your chicken is done and cut your chicken off the bone. I prefer white meat only for alfredo cut in little strips. Throw your sause over the noodles. Don't dump both jars in at the same time, just start mixing it in until desired consistancy. Keep the left over sause in the fridge for when you reheat the alfredo to make it a nice consistancy again as it will dry up a bit after refridgerating

Throw your chicken and broccoli in there and season with salt to your liking. I also like a bit of black pepper.

Now THAT'S Scrumptious!!!

Don't forget to save the rest of that chicken! I'll show you how to not waste even the bones of that chicken in future articles for making homemade chicken broth, soup etc.