Chicken or Shrimp Alfredo

• 1/2 package Rao’s pasta of choice
• Kosher salt and freshly ground pepper to taste
• 1 tbsp olive oil
• 1 lb chicken breast strips or 1 lb raw peeled and deveined shrimp (51-60/lb)
• 1/2 bottle Cucina Antica Alfredo Sauce of choice

Optional Sides

• The Fresh Market Focaccia of choice
• The Fresh Market broccoli or asparagus steamer bag

Bring a large pot of water to a boil. Salt generously and cook pasta according to package directions.

Toast focaccia if desired: Preheat oven to 350°F. Place the focaccia onto a baking sheet and bake for 5-7 minutes until warmed through. Cut into 4 portions.

Meanwhile, in a large nonstick skillet, heat olive oil over medium high heat until it shimmers. Add chicken or shrimp and season with salt and pepper, to taste. Sauté and turn occasionally to brown on all sides until just cooked through, 4-6 minutes for chicken (or until internal temperature is 165°F) and 1-2 minutes for shrimp (until flesh is opaque).

While protein is cooking, microwave the broccoli or asparagus steamer bag according to package directions.

Once chicken or shrimp is cooked, turn heat down to medium-low and add alfredo sauce to the skillet, stirring gently to combine. Add cooked pasta and stir well until pasta is well-coated and sauce is warmed through.

To serve: Divide alfredo onto 4 serving plates with broccoli or asparagus and focaccia on the side.