I wanted to share an easy, yummy recipe that we had last night. Of course I was so tired by the end and having Corbin whine (we are in the process of dropping his 3rd nap, so he is a bit cranky in the evenings!) that I forgot to take a nice picture of our complete meal hot and ready. So you get a picture of it the next day! I served it with our favorite bagged kale salad.
Link to this recipe is
http://www.number-2-pencil.com/2013/06/06/one-pan-chicken-alfredo/
One Pan Chicken Alfredo
Author: Melissa @ No. 2 Pencil
Recipe type: Dinner
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 4
Ingredients
- 3 tablespoon of olive oil
- 1¼ pounds of boneless, skinless chicken breasts
- 2 cloves of garlic, minced
- 1 14 oz can of low sodium chicken broth
- 1 cup of heavy cream
- ½ a pound of penne pasta, or any bite-sized shape pasta, uncooked*
- 2 cups of freshly shredded real parmesan cheese
- Salt and pepper
- Flat leaf parsley for garnish
Instructions
- Start by cutting chicken breasts into 1 inch pieces. Season with ½ a teaspoon of kosher salt and a few turns of pepper.
- Brown chicken in olive oil over medium high heat.
- It does not need to be cooked through at this point, it will continue cooking as it simmers.
- Once chicken is browned, add minced garlic and saute for about one minute.
- Add chicken broth, cream, and uncooked pasta to pan and stir.
- Bring to a boil, then cover and reduce to a simmer.
- Simmer for 15-20 minutes or until pasta is tender.
- Remove from heat and stir in shredded parmesan cheese.
- Season with salt and pepper as needed.
Notes
Note: Keep pan covered while pasta and chicken simmer.
*I always use bow tie pasta. (note from Christy)
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