Red and green bell peppers
Red Pepper (optional)
Alfredo Sauce (recipe below)
Slice chicken into pieces sprinkle with garlic salt and pepper (red pepper if you like also). Grill in a pan on the stove, rotating occasionally until the chicken is cooked through. Set aside
Slice peppers and onion and sautee in skillet with a little melted butter. Sprinkle garlic salt, pepper (and red pepper if you like) on to veggies as they sautee.
2 Tablespoons butter
*8 oz heavy whipping cream*
salt to taste
pinch of nutmeg
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
1 egg yolk
Melt butter in saucepan over medium heat. Add cream, stirring constantly. Stir in salt, nutmeg, and cheeses. Stir until completely melted, then mix in egg yolk. Simmer over medium to low heat for 3 – 5 minutes.
*You can also use just about anything lighter. I’ve used half and half and also regular old milk. Opting for these will lighten the calorie load if you are worried about that sort of thing. *
Now you assemble the potatoes. Slice open the potatoes and spoon the sauteed veggies and grilled chicken on top of the potato. Pour alfredo sauce over the top and serve. Serve additional alfredo sauce in small dipping cups on the side.