Saturday, October 20, 2018

Skillet Pasta and Chicken Alfredo #Recipe @PegCochran

I love one pan dinners, don't you?  This came together so easily and was really delicious.  Much better than the Alfredo sauce you buy in a jar.  I cut the recipe in quarters since there are only two of us, but I imagine this would freeze well if the whole recipe was more than you needed.

One-Skillet Chicken Alfredo Pasta
Serves 6 to 8 – measurements in parentheses are for ¼ the recipe. I didn’t reduce the garlic.
1  1 1/2 pounds boneless, skinless chicken breasts (6 ounces)
    Kosher or coarse salt and freshly ground black pepper
2  2 tablespoons unsalted butter (about ½ tablespoon)
1  1 teaspoon minced garlic
4  4 cups low-sodium chicken broth (1 cup)
1  1 pound dried penne or ziti pasta   (4 ounces)
1  1 1/2 cups heavy cream (6 ounces)
1  1 cup freshly grated Parmesan  (1/4 cup)
1  1/4 cup coarsely chopped fresh flat-leaf parsley leaves (optional)

Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Melt the butter in a very large skillet over medium-high heat. Add the chicken and sauté until nicely browned on the outside but still a bit pink inside, about 4 minutes . Remove the chicken to a plate.

Add the garlic to the pan and sauté over medium heat until fragrant, 30 seconds.
Turn the heat to high, add the chicken broth and scrape the bottom of the pan to loosen browned bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes.

Stir in the cream and the chicken with any juices that have accumulated. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.

Stir in the Parmesan.  Sprinkle with the parsley, if desired
*** I found I needed to add a bit more broth while the pasta cooked but I cut the recipe in quarters so that could be why.  Also my pasta took a minute or two longer to cook, but I used that Protein Pasta by Barilla.  I didn’t bother with the parsley.  Next time I’ll add peas or broccoli for some color. 

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Manhattan, 1938. Tired of being trapped in the gilded cage of her family’s expectations, Elizabeth Adams has done what no self-respecting socialite would think to do: She’s gotten herself a job. Although Elizabeth’s dream is to one day see her photographs on the front page of the Daily Trumpet, for now she’s working her way up as the newsroom’s gal Friday.

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Amazon Print
Barnes & Noble

It’s a marriage made in murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The long-awaited wedding of Monica and Greg is the highlight of the harvest season in Cranberry Cove, drawing friends from far and wide to help them celebrate. Among the guests are an old college friend of Monica’s and the woman’s boisterous new husband, a man with many enemies and more than a few bitter women in his past. When he turns up dead on a boat, the victim of a fatal stabbing, Monica steps in once again to unravel the mystery.

As she dredges up clues and wades through a long list of suspects, Monica’s sleuthing becomes all the more pressing when the local police are convinced that her friend did the deed. Monica will have to clear her name fast and track down the real cu


  1. This looks lovely.
    I'd trade out the cream for evaporated milk. It has a similar mouth feel without all the fat and calories.

    "4 ups low-sodium chicken broth (1 cup)"
    I think you got edited here :o)

    1. Oops. Will fix right away. Great idea about the evaporated milk! Will it thicken slightly like cream? Although the cheese also thickens the sauce.

  2. I love easy one-pan meals so this just fits the bill. Thanks, Peg!

  3. This recipe looks like a winner!

  4. Sounds yummy. I make a similar recipe that I got from Carino's before they closed. For color you could try adding sun dried tomatoes and green onions.