Scaredy Cat Chicken

This version of Chicken Alfredo is actually a combination of several recipes - feel free to adjust it based on whatever you have on hand & need to use up from your refrigerator!

Scaredy-Cat Chicken

2 C pasta, cooked (I prefer shells - I like the way they hold the sauce, but any will do)
1 lb boneless, skinless chicken breast, diced
Salt & Pepper, to taste
Garlic Powder
Onion Powder
1 T olive oil
About 1/2 C each, depending on how much you like them (chop or shred however suits you):
   onion (I like whatever sweet onion is in season)
   broccoli
   carrot
   zucchini
   summer squash
   green beans
   mushrooms
1 jar Alfredo sauce

Begin with the pasta - bring 2 qts of water to a boil, add the pasta & stir.  Bring to a boil again, cover, & turn off the heat (but leave the pan in place).  Allow to steep for 10 minutes while you do the rest.

Cut the chicken into small pieces, and add spices to taste.  Saute in the olive oil until no longer pink.

Add the vegetables, beginning with the onion, carrot, celery, broccoli, & whatever other hard vegetables you will use.  Continue to saute, adding the soft vegetables last.

Drain and add the pasta.

Pour the jar of Alfredo Sauce over the whole stirfry, and mix in.  Add salt & pepper again, to taste.

Serve hot with your favorite bread rolls.