Chicken Alfredo Bow Ties
August 1 2014
Chicken Alfredo Bow Ties
Ingredients:
2 large chicken breasts
1 (12 oz) box of bow tie pasta noodles
4 TBSP butter
2 TBSP olive oil
1 tsp red pepper flakes
1 tsp Hungarian paprika
lemon zest and juice from one lemon
salt and pepper
1 1/2 cups milk
3 cloves of garlic, diced
3 TBSP flour
1/2 cup asiago cheese, shredded
1/2 cup parmesan cheese, grated
3 TBSP cream cheese
1 TSP basil paste
Italian seasoning
Garlic powder
Fresh parsley for garnish and maybe a little fresh shaved parmesan
Directions:
1. Butterfly your chicken breasts. Heat olive oil in a large skillet. Season chicken breasts with Italian seasoning, garlic powder and salt and pepper.
2. Cook chicken in pan for about 5 minutes per side. Let rest for at least 5 minutes before cutting into bite-sized pieces
3. Boil water for pasta and cook pasta according to directions. Reserve one cup of pasta water.
4. Add butter to same pan you cooked chicken in. Also add in the lemon zest, red pepper, garlic, and paprika. Heat over low heat for about 2 minutes or until garlic is fragrant.
5. Begin stirring in your flour, slowly, stirring constantly with a wooden spoon over medium heat. Cook flour mixture for 1-2 minutes.
6. Slowly stream in a little bit of your milk at a time. You will start to have a really thick sauce but as you add more milk it will become this very smooth alfredo sauce. You don't have to use all the milk if you don't want to. But, remember, you are adding cheese later so you sauce will thicken.
7. Add in your basil paste, lemon juice and a little more salt and pepper. Stir for about another 3 minutes.
8. Add your cream cheese and most of your asiago and parmesan. Stir until melted and your sauce is smooth.
9. Thin sauce a little bit with pasta water if you need it. Remember, when you add the pasta and chicken you might need some more water.
10. Add pasta and chicken to pan with sauce and toss gently. Garnish with a little more cheese and fresh parsley. Enjoy.
Today's wine selection was:
San Lucas
Cabernet Sauvignon
2013
Mendoza, Argentina
~Julianne
Chicken Alfredo Bow Ties
Ingredients:
2 large chicken breasts
1 (12 oz) box of bow tie pasta noodles
4 TBSP butter
2 TBSP olive oil
1 tsp red pepper flakes
1 tsp Hungarian paprika
lemon zest and juice from one lemon
salt and pepper
1 1/2 cups milk
3 cloves of garlic, diced
3 TBSP flour
1/2 cup asiago cheese, shredded
1/2 cup parmesan cheese, grated
3 TBSP cream cheese
1 TSP basil paste
Italian seasoning
Garlic powder
Fresh parsley for garnish and maybe a little fresh shaved parmesan
Directions:
1. Butterfly your chicken breasts. Heat olive oil in a large skillet. Season chicken breasts with Italian seasoning, garlic powder and salt and pepper.
2. Cook chicken in pan for about 5 minutes per side. Let rest for at least 5 minutes before cutting into bite-sized pieces
3. Boil water for pasta and cook pasta according to directions. Reserve one cup of pasta water.
4. Add butter to same pan you cooked chicken in. Also add in the lemon zest, red pepper, garlic, and paprika. Heat over low heat for about 2 minutes or until garlic is fragrant.
5. Begin stirring in your flour, slowly, stirring constantly with a wooden spoon over medium heat. Cook flour mixture for 1-2 minutes.
6. Slowly stream in a little bit of your milk at a time. You will start to have a really thick sauce but as you add more milk it will become this very smooth alfredo sauce. You don't have to use all the milk if you don't want to. But, remember, you are adding cheese later so you sauce will thicken.
7. Add in your basil paste, lemon juice and a little more salt and pepper. Stir for about another 3 minutes.
8. Add your cream cheese and most of your asiago and parmesan. Stir until melted and your sauce is smooth.
9. Thin sauce a little bit with pasta water if you need it. Remember, when you add the pasta and chicken you might need some more water.
10. Add pasta and chicken to pan with sauce and toss gently. Garnish with a little more cheese and fresh parsley. Enjoy.
Today's wine selection was:
San Lucas
Cabernet Sauvignon
2013
Mendoza, Argentina
~Julianne
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