Ingredients: |
Ingredients: 1 lb boneless, skinless chicken breasts
2 quarts water
8-10 bouillon cubes
1 quart water
1 tbsp salt
1/2 lb farfalle noodles
1/2 cup reserved chicken broth
3 tbsp butter
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1 tsp salt and pepper each
1 tbsp butter
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
6 leaves fresh basil chiffonade
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Directions: |
Directions:Place rinsed chicken and 8-10 bouillon cubes in a large pot and cover with 2 quarts of water. Bring to a boil and simmer over medium heat for 20 mins until chicken is done. Remove chicken to a cutting board and let sit until cool enough to handle, then cut into bite sized pieces. Strain the broth and save 1/2 cup. Keep the rest of the broth in the fridge (up to 1 week) or freezer for later use (great for making rice!).
Boil farfalle noodles with at least 1 quart of water in a large pot with 1 tbsp salt for 11 mins (or according to pkg instructions).
In a small saucepan, heat the 1/2 cup reserved chicken broth and 3 tbsp butter over medium heat until the butter is melted. Add 1 cup half and half, 1 clove minced garlic, and 1/2 tsp salt and pepper, each. Stir to combine, then slowly whisk in the 1/2 cup grated Parmesan cheese. Let simmer, whisking occasionally.
Slice bell peppers into matchsticks. Melt 1 tbsp butter over medium high heat, then saute bell peppers for about 5-6 mins. Add in chopped chicken and season with salt and pepper. Stir to combine flavors. Turn heat down to low and pour the cream sauce over the chicken and bell peppers. Stir to combine- let simmer.
Chiffonade the basil, drain and plate the noodles, then toss with the chicken, bell peppers and sweet alfredo sauce. Top with basil. |
This recipe for Colorful Chicken Alfredo is from