Tuesday, October 6, 2009

Chicken Alfredo

  • 12oz. Pasta (I like Penne or Bowtie pasta)
  • 2 tablespoon olive oil
  • 4 tablespoons butter
  • 1 teaspoon dried basil
  • 2 cups half-n-half
  • 1 egg yolk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated parmesan cheese
  • 2 boneless, skinless chicken breasts, cooked and then cut into 1/2" strips
  1. Cook pasta al dente, according to package instructions
  2. In a medium saucepan, melt butter. In a small bowl, whisk together half-n-half, egg yolk, salt, pepper and parmesan cheese. Add to butter and stir until thickened.
  3. Toss pasta with sauce; top with chicken and more cheese. Serve family style.
You can also add broccoli, sun-dried tomatoes, or even roasted red peppers. I like to serve it with fresh, homemade French Bread and herb butter (butter, garlic, herbs, and just a little bit of olive oil).

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