Chicken Alfredo Pasta
by Irene Vlach
Ingredients
- 1 1/2 lbs poulet, poitrine
- poivre
- 2 Tbs beurre
- 1 tsp ail, minced
- 4 cups bouillon de poulet
- 1 lb penne rigate
- 1 1/2 cup creme
- 1 cup parmeson
- 1/4 cup persil, chopped
- 1 cup sundried tomatoes
Instructions
Cut the chicken into 1 ' pieces. Season.
Melt the butter in a very large skillet. Add the chicken and saute until browned on the outside, but still a bit pink inside, about 4 minutes. Remove.
Add garlic to the pan and saute about 30". Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up the bits. Bring to simmer, about 5'. Add the pasta, simmer until pasta starts to soften, about 8'. Stir in the warm cream and the chicken with any accumulated juices. Cover and simmer, until pasta is tender and most of the liquid has been absorbed and the chicen is cooked through, about 4' more.
Stir in the parmesan. Garnish with parsley.
Optional, add
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