Creamy Basil Alfredo Pappardelle
Thick pappardelle noodles covered in a creamy basil alfredo sauce with chicken, bacon and broccoli.
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So I made a commitment to myself at the beginning of the year that I would do a better job at meal prepping. I’m so busy with my job that I sometimes forget to eat dinner or I eat really late which according to my thighs is not such a good idea. LOL
You can see the excitement in my eyes. Anytime I take on a new challenge I try to equip myself with the appropriate tools that would make me successful. So I headed over to my trusty Walmart around the corner and found this awesome new Rubbermaid® Brilliance™ 10 piece. (You can see the excitement in my eyes).
You Have To Hear This
Let me warn you these are not your typical leftover storage containers. They have an airtight leak proof seal, splatter free lid ventilation and convenient modular design. I literally made a video so you can hear how airtight these containers are. Pardon my fascination. So now that I had the right tools I decided to test out the Rubbermaid® Brilliance™ set. I cooked up a bunch of seasoned chicken in the slow cooker, stored half of it, and used the other half to make my first prep meal Creamy Basil Alfredo Pappardelle.
On my store run my I was intrigued by the Bertolli® Tomato & Basil and Bertolli® Creamy Basil Alfredo Sauces. I don’t know, I must have been craving basil because when I saw all the big chunks of basil married throughout the sauce I just couldn’t resist and scooped up a couple of jars. Once I got home I roasted some baby broccoli and bacon on the cookie sheet to add to my pasta dish. We all know bacon makes everything better.
I kind of stored the ingredients in separate containers; the broccoli and bacon in one, the alfredo sauce and chicken in another and the pasta in its very own. I did this is to allow for appropriate reheating per container. Once it was time to eat all I had to do was add my sauce to the pasta add in the broccoli and crumble on the bacon. To flex a bit I also topped it with mascarpone cheese, fresh ground pepper, parmesan shavings and fresh basil. So Good!
As you can see I’m set for the next few days. I’m not sure why it took me so long to do meal prep, it has saved me so much time over the week not to mention I’m totally obsessed with these Rubbermaid® Brilliance™ storage containers. You probably need these in your life so use this link to get discounts on both Bertolli and Rubbermaid Brilliance at Walmart.
- $0.75 off any Bertolli pasta sauce variety at Walmart
- $2.00 off a single Rubbermaid Brilliance container at Walmart
- $5.00 off the Rubbermaid Brilliance 10 piece set at Walmart
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- 8 ounces baby broccoli
- 4 strips of bacon
- ¼ teaspoon olive oil
- 3 garlic cloves minced
- 1 15 oz jar Bertolli Creamy Alfredo Sauce
- ½ pound shredded cooked chicken
- salt and pepper
- juice of ½ lemon
- 8 ounces pappardelle pasta
- Shaved Parmesan mascarpone, and fresh basil for topping
- Preheat oven 375 degrees. Place broccoli and bacon on foil lined cookie sheet. Roast until bacon is crispy for approximate 15-20 minutes. Toss broccoli halfway through. Then remove from oven and drain bacon of excess grease.
- Add oil and garlic to a small skillet, over medium high heat. Stir until lightly browned, about 2 minutes. Add in Bertolli Basil Alfredo Sauce and shredded chicken and stir. Taste and add salt and pepper as needed. Reduce heat to low.
- Cook the pasta according to package directions. Drain, return to the pot, drizzle over lemon juice and toss. Pour the sauce over the pasta stirring, until the pasta and sauce are combined, about 1 minute.
- Plate the pasta over the broccoli and top crumbled bacon shaved Parmesan, mascarpone, and fresh chopped basil. Serve hot!
*Nutrition information is a rough estimate.
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