Monday, January 7, 2013

Bowtie Chicken Alfredo - The Pioneer Woman

Aden and I have started to watch The Pioneer Woman on t.v. and we came across this recipe.  I love her style of cooking and even for the first time, this recipe was really easy.  I asked Aden what he would rank this meal out of 10 and he said "1 billion!"  I'll definitely be making this again but doubling it next time!

BOWTIE CHICKEN ALFREDO

















(http://thepioneerwoman.com/cooking/2012/12/bowtie-chicken-alfredo/) 

12 oz Bowtie Pasta (farfalle)
4 T Butter 
2 Boneless, Skinless Chicken Breasts 
Salt And Pepper, to taste 
2 cloves Garlic, Minced 
3/4 c Low-sodium Chicken Broth
1/2 c Half-and-half 
3 T Heavy Cream 
Low Sodium Chicken Broth, As Needed For Thinning 
3/4 c Parmesan Shavings Or Grated Parmesan 
2 T Fresh Parsley, Minced

Cook pasta according to package directions. Drain and set aside.
Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons 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.
Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. 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.
When the sauce looks good, remove it from the heat. Add Parmesan to the pan, 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. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)
Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

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