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Name: Chicken Alfredo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 12 ounces Bowtie Pasta; 4 tablespoons Butter; 2 breasts Chicken breast; 2 cloves Minced Garlic; 3/4 cups Chicken broth; 1/2 cup Half-and-half cream; 3 tablespoons Heavy cream; 3/4 cups Grated Parmesan; 2 tablespoons Dried Parsley; to taste Salt and pepper

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INGREDIENTS

12 ounces Bowtie Pasta
4 tablespoons Butter
2 breasts Chicken breast
2 cloves Minced Garlic
3/4 cups Chicken broth
1/2 cup Half-and-half cream
3 tablespoons Heavy cream
3/4 cups Grated Parmesan
2 tablespoons Dried Parsley
to taste Salt and pepper

INSTRUCTIONS

Cook pasta according to package directions. Drain and set aside.

Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.

When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)

Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

NOTES

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Chicken Alfredo

12 ounces Bowtie Pasta
4 tablespoons Butter
2 breasts Chicken breast
2 cloves Minced Garlic
3/4 cups Chicken broth
1/2 cup Half-and-half cream
3 tablespoons Heavy cream
3/4 cups Grated Parmesan
2 tablespoons Dried Parsley
 to taste Salt and pepper

Cook pasta according to package directions. Drain and set aside.

Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.
Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.

Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

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Nutrition

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Serving Size: 1 Serving (387g)
Recipe Makes: 4 Servings

Calories: 986
Calories from Fat: 531 (54%)

Amt Per Serving		% DV

	Total Fat 59g	79 %
	Saturated Fat 24.2g	121 %
	Monounsaturated Fat 20.8g
	Polyunsanturated Fat 9.1g
Cholesterol 300.3mg		92 %
Sodium 569.8mg		20 %
Potassium 695.5mg		18 %
Total Carbohydrate 50g		15 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 49.7g
Protein 61.1g		87 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 986

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