"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

GARDEN HERB CHICKEN AND PASTA Recipe

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This recipe for GARDEN HERB CHICKEN AND PASTA, by , is from FOWLER HARRIS GLOVER Properties, Inc , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Martin
Added: Monday, February 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. penne pasta
2 Tbsp. butter
1 lb. boneless chicken breasts (cut into small pieces)
1 1/2 tsp. minced garlic in water
1/2 tsp. black pepper
2 tsp. dried basil
1 c. heavy cream;
1/2 c. fresh-grated Parmesan cheese*;
1/2 c. milk;

Directions:
Directions:
Cook penne pasta according to manufacturer's directions until al dente. Drain. Meanwhile, melt the butter in a large, nonstick skillet. Add the garlic and saute for a minute. Add the chicken pieces and saute about 10 minutes or until chicken is no longer pink. Stir in the black pepper, dried basil, heavy cream, milk, and Parmesan cheese. Bring to a boil and simmer for 10 minutes. Toss with pasta and serve immediately.

*You can also prepare this with Romano cheese instead of Parmesan, if you prefer.

 

 

 

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