This week has been a busy week for us! I’m still playing catch up with school and housework while prepping for an upcoming and much needed getaway! Last night I made chipotle turkey burgers with white American cheese and turkey bacon on toasted onion rolls. I used frozen turkey patties that I seasoned with chipotle powder then toasted the buns on the same griddle that I used to cook the turkey bacon. Quick, easy, and delicious! I didn’t take pictures as it was a late night coming home (Suga Booga needed new clothes and shoes for the second time this summer!) and it was nearly 8pm when I sat down to eat. 😦
Tonight was supposed to be a late night because I need an oil change but I went there and they were booked! I had planned this meal because I knew we would be in late but since we’re here early and I don’t have any meat thawed or a contingency plan, I’m dressing it up! Publix had sun-dried tomatoes on a buy one, get one sale a couple of months ago and mine have been staring at me in my pantry, reminding me that I hadn’t done anything with them. A nice slice of garlic bread would be a nice addition to this dish for a crunch. You could even cut the ends of your loaf of bread into sticks and toast them with a little garlic powder.
1 jar Alfredo Sauce
1 package Sun-dried tomatoes (I found mine in the produce department)
1/2 package Fettuccine pasta
Milk (I used about a 1/2 cup)
Cook your pasta your pasta according to the instructions for “very firm” tenderness then transfer to a skillet and add both the tomatoes and Alfredo sauce with the milk then simmer until your pasta is at your family’s desired tenderness. Once my pasta was al dente, I added a handful of Parmesan cheese for added creaminess and taste.
Alfredo has a tendency to thicken when you add your pasta which is the reason for the milk. If your family likes a thicker pasta dishes, omit the milk but we prefer creamy and cheesy.