"Alfredo" Sauce with Chicken and Roasted Vegetables

This was just a randomly compiled recipe from what was left in the fridge. As how most of my recipes are, but hey if it has a good end result, might as well share it!

Chop 4 large red potatoes, 1 bell pepper, 3 large yukon gold potatoes, 1 granny smith apple and 1/2 a cabbage chopped finely. Toss with some extra virgin olive oil, salt and pepper. Bake at 350* for 40 min or until the potatoes are cooked through.

4 Tablespoons butter melt in a small saucepan and add 3 tablespoons of flour and whisk it just like a roux. Reduce heat to medium low and add 1/4 cup crumbled feta, 1/4 cup pecorino romano cheese, and 3 tablespoons of parmesan cheese. Slowly add milk in. About 1 1/2 cup milk total. Just keep adding until the sauce is thick and creamy but not as thick as a gravy. Add 1 teaspoon salt and 1 teaspoon of pepper. Slowly add in 1/2 cup sour cream.


 Next I had about 5 frozen chicken tenders, the kind that's in the bag for cheap, and poured it all into a medium sized saucepan. Including the ice in the bottom of the bag. I added 3 teaspoons salt and 3 teaspoons of pepper and covered it for about 20 minutes over medium low heat so that I also ended up with a lot of juices in the bottom of the pan. Chop it up and make sure its cooked all the way through. If not continue to cook in the juices until done. Add it all to the "Alfredo" sauce.

Cook up some spaghetti noodles. Toss the "Aldredo" and chicken sauce mix with the spaghetti noodles top with the roasted vegetables. DIG IN!