Chicken and Pasta Alfredo #Recipe @PegCochran

 

 

My granddaughter's favorite things are tacos, chicken nuggets, shrimp, salmon, pasta alfredo and broccoli cheese soup. Whenever she is visiting, I try to make one of the dishes she likes.  This time it was pasta alfredo with chicken.  I added some frozen green peas to sneak a vegetable in her!  This was easy and oh, so delicious. You can use the pasta of your choice--hers was mini farfalle, because she thought they were cute. This recipe is adapted from one by Supergolden Bakes (www.supergoldenbakes.com.) 

1 lb. pasta

1 1-lb. chicken breast or several smaller ones

Salt and pepper to taste

1/2 tbsp olive oil  

1 tbsp unsalted butter

3 garlic cloves , minced

2 cups heavy cream or light cream

1 cup peas (optional)

½ cup grated Parmesan cheese

1 tsp salt

3 tbsp fresh chopped parsley for garnish

Pasta of your choice

 

Instructions

Slice the chicken breast in half horizontally. Cover with plastic wrap or parchment paper and pound gently to flatten it.

 

Season to taste with salt and pepper.

Heat a large skillet and add the olive oil. Saute the chicken breasts over medium-high heat, until golden brown and cooked through—approximately 8-10 minutes. 

 

 Remove chicken to the cutting board and cool for a couple of minutes then slice on the diagonal.

 

Boil pasta until al dente (one minute less than directions on box)

Melt a tablespoon of butter over low heat in the skillet.  

Add the garlic once the butter is foaming and cook for about 30 seconds until fragrant.

Pour in the cream and bring to a gentle simmer. Add salt to taste. Add optional peas (they can be added to skillet while frozen. No need to thaw.)

 

 

Add Parmesan cheese and stir until melted.  Return chicken to skillet and add drained pasta, reserving a bit of pasta liquid.  Toss to combine.  If sauce is too thick, add some of the reserved pasta water.

Season to taste.

 

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