"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4-6 chicken breasts 2 T. butter 2 T. oil 2 tsp. basil 2 c. whipping cream 1/4 c. white wine 1/3 c. chicken broth 1/3 c. Parmesan cheese zucchini peppers salt, pepper, garlic and onion to taste 1 jar Bertolli creamy Alfredo sauce
Boil chicken and cube. Saute with butter and oil and add whipping cream, alfredo sauce, seasonings, broth and wine. Before serving add zucchini and peppers. Serve with bowtie pasta.
This recipe always reminds us of a great trip to Lake Chelan and a wonderful dinner served by the Huleatt family.
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