Wine makes a great addition to the sauce, white or red. The chicken I had was (George Foreman) grilled with italian dressing, so I added some dressing to the veggies as they cooked.
Fridge Cleaning Pasta
1/2 small onion, sliced into thin crescents
1 clove garlic, minced
1 cup sliced mushrooms
1 cup diced chicken
1/2 16oz jar of alfredo sauce, approximately
1/4 cup half and half, cream, or milk
8oz cooked pasta, still a little chewy or slightly undercooked
Sautee onion, garlic, and mushrooms in olive oil and butter until onions are translucent and mushrooms are soft. Add chicken. Tilt pan to separate juices and pour alfredo sauce into juice, mixing. Add half and half to jar of sauce, tighten lid, and shake. Pour into pan and mix everything together. Allow to bubble and reach desired consistency - a little thinner than a regular alfredo. Add pasta to sauce pan and let mixture heat through. Serve with parmesan cheese.