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Pineapple Chicken Pasta


  • Chicken, 6 skinless breast

  • Pineapple, cut into rings

  • 1/2 Tbsp. Black Pepper

  • 1/2 Tbsp. Garlic Salt

  • 1 stick Butter

  • 2 cups Peppers, sliced green, red, and orange

  • Alfredo Sauce

  • Bowtie Pasta


Preheat oven 350*. Place chicken in baking pan and cover with black pepper and garlic salt. Cook 15 to 20 minutes until a little over pink.

Precook the pasta according to the directions of the pasta. Rinse with cold water and set to the side.

Slice up the pineapple into rings. Place a few of your pineapple rings to the side to use later; now place the rest of your pineapple rings and the peppers into a skillet, along with the butter. Saute' until lightly browned. (You will want to saute the pineapple that you set to the side at the end of the other sauteed veggies).

In your large pot of Alfredo Sauce, add the sauted pineapples and peppers; mix thoroughly.

Spoon your new sauce over each piece of chicken and top with the pineapples that was set to the side. Serve warm.


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