Recipe Background
Maria's Chicken Pepper Alfredo: A simple, flavorful comfort dish ideal for new beginnings.
Moving into my first big-city apartment, I was more than ready to leave my small town behind. The hustle and bustle were thrilling, but the true test was cooking my first meal in a kitchen that seemed designed for a hobbit. I pulled out my trusty skillet, which was probably an oversized wok in this little space, and I set out to recreate Maria’s Chicken Pepper Alfredo. I always have a jar of roasted red peppers on hand—a little tip from Maria herself—because they can transform a dish with minimal effort. My neighbor, a delightful woman named Lydia, had handed me a jar as a housewarming gift.
Adding olive oil to the pan, I relished the aroma as the bacon sizzled, mixing alongside finely chopped red onion and mushrooms. The combination created a symphony in my tiny kitchen, their scents enveloping me with a sense of homecoming. I seasoned the cubes of chicken with garlic powder and just a touch of pepper, letting them absorb the flavors before adding the roasted peppers. The key here is to let the linguine absorb the sauce by letting it simmer gently, allowing each ingredient to fully blend and infuse the pasta—a little tip straight from my many marathon phone calls with Maria.
Finally, a sprinkle of parmesan and the dish was ready to serve. As I sat on an unpacked box, savoring those creamy, peppery bites, it wasn’t just any meal—it was a celebration of my new chapter. Every forkful was a mix of savory, smoky, and slightly sweet; a blend that resonated with the uncharted path ahead. Sharing it with curious neighbors peeking through my still uncurtained window was an unexpected but welcome bonus.
Ingredients
- 1 1/2 pounds chicken tenderloins cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 cup mushrooms sliced
- 1/4 cup red onion finely chopped
- 4 strips turkey bacon or pork bacon chopped
- 1 clove garlic minced
- 1 (15-ounce) jar roasted red pepper
- 8 ounces linguine cooked
- Alfredo sauce to taste
- 1/4 cup parmesan cheese grated
Directions
- Sprinkle the chicken tenderloins with the garlic powder and the pepper.
- In a large skillet, heat the oil over medium heat.
- Add the seasoned tenderloins, the mushrooms, the onion, the bacon, the garlic, and the red peppers to the skillet.
- Cook until the tenderloins are no longer pink and reach an internal temperature of 165 degrees F, about 8-10 minutes.
- Add the linguine and the Alfredo sauce to the skillet, and cook, stirring to combine, until it is heated through.
- Sprinkle the pasta mixture with the parmesan cheese.
- Serve.
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