Monday, October 3, 2011

Easy Chicken Alfredo

This recipe is a great one! The alfredo sauce is a little bit "lighter" than your traditional sauce, so you can eat it a little more guilt-free. This is definitely a staple at our house. I normally use penne pasta (you can use any type you like), but this time I used tri-colored bowtie pasta (to be a little bit fancy for you fine folks).

1 lb. pasta (penne or bowtie probably works best), cooked to package instructions
1 stick (1/2 C) butter
1 pint half and half
6 oz shredded parmesan cheese
Garlic salt (or powder, to cut down on sodium)
Parsley flakes
cooked chicken, shredded*

Prepare pasta according to package instructions
In a large skillet, melt butter. Add half and half slowly, stirring it in (I use a whisk). Bring it to a boil, and simmer for 5 minutes, stirring frequently. Add parmesan cheese. Stir until cheese begins to melt and blend with the sauce. Remove from heat. Add a little garlic salt (to taste) and parsley flakes (for garnish mainly). Add pasta and chicken. Serve immediately.

*I usually used 3 small/medium grilled chicken breasts (and sometimes add grilled shrimp), and shred them up and add them. Occasionally to save time, I'll buy a rotisserie chicken and use the meat from it, which is what I did this time.

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