Ingredients: |
Ingredients: 12 oz, weight Bowtie Pasta (farfalle)
4 T Butter
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 cloves Garlic, Minced
3/4 c Dry White Wine (may Substitute Low-sodium Chicken Broth)
1/2 cup Half-and-half
3 T Heavy Cream
Low Sodium Chicken Broth, As Needed For Thinning
3/4 cups Parmesan Shavings Or Grated Parmesan
2 T Fresh Parsley, Minced
2 cups steamed broccoli (optional)
2 cups steamed mushrooms (optional)
2 oz of goat cheese (optional)
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Directions: |
Directions:1. Cook pasta according to package directions. Drain and set aside.
2. Salt and pepper both sides of the chicken breasts. Heat 2 T 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.
3. Add additional 2 T of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute.
4. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes.
5. 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.
6. When the sauce looks good, remove it from the heat. Add Parmesan to the pan (if using goat cheese, mushrooms, and/or broccoli, add at this time), 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. |
This recipe for Bowtie Chicken Alfredo is from