New Orleans Alfredo Penne, with Chicken
New Orleans Alfredo Penne Pasta with Chicken
Ingredients:
2 large chicken breasts
4 TBSP butter
5 TBSP olive oil
1 (12-16oz) jar of alfredo sauce
1/2 cup shredded asiago cheese
1/2 cup grated parmesan cheese
1/4 cup parsley
1/2 cup milk (I used skim)
1 lemon, zest and juice
1 pound of penne pasta
12 oz of steam broccoli florets, chopped
1/2 cup Chardonnay
5-6 dashes of hot sauce
Seasoning for Chicken:
-I used River Roads New Orleans Cajun Pasta seasoning. This would consists of paprika, garlic, chili powder, oregano, pepper, salt. I used a total of about 3 TBSP. The chicken was coated well and I added the rest in the sauce.
Seasoning for Sauce:
-1 tsp paprika
-1 tsp garlic powder
-1 tsp pepper
Directions:
1. Boil pasta according to box directions. Reserve
2. Slice chicken breasts in half so you have thinner pieces. Season with most of the seasoning.
3. Heat a large sauté pan with 1 TBSP olive oil. Cook chicken breasts on high heat for about 4-5 minutes per side. Reserve chicken
4. To the pan with the brown bits from the chicken, deglaze the pan with wine. Let the wine reduce for about 2 minutes.
5. Zest the lemon and chop the parsley. Put into a garnish dish for sprinkling on top
6. Add the butter and remaining olive oil to the pan. Your heat should be on medium low at this point.
7. Stir in the alfredo sauce and milk, slowly.
8. Stir in the cheese and lemon juice and hot sauce.
9. Put the rest of the seasonings in and stir over low heat.
10. Chop the chicken. Add the penne, chicken, and broccoli to the sauce. Toss.
11. Serve and garnish with parsley and lemon zest.
Wine pairing:
Grande Ardeche
Chardonnay
Louis Latour
Burgundy, France (Ardeche region)
2012
Very young, oak-aged Chardonnay - that I like for once. It is refreshing but still has enough body to be exquisite.
Julianne
Ingredients:
2 large chicken breasts
4 TBSP butter
5 TBSP olive oil
1 (12-16oz) jar of alfredo sauce
1/2 cup shredded asiago cheese
1/2 cup grated parmesan cheese
1/4 cup parsley
1/2 cup milk (I used skim)
1 lemon, zest and juice
1 pound of penne pasta
12 oz of steam broccoli florets, chopped
1/2 cup Chardonnay
5-6 dashes of hot sauce
Seasoning for Chicken:
-I used River Roads New Orleans Cajun Pasta seasoning. This would consists of paprika, garlic, chili powder, oregano, pepper, salt. I used a total of about 3 TBSP. The chicken was coated well and I added the rest in the sauce.
Seasoning for Sauce:
-1 tsp paprika
-1 tsp garlic powder
-1 tsp pepper
Directions:
1. Boil pasta according to box directions. Reserve
2. Slice chicken breasts in half so you have thinner pieces. Season with most of the seasoning.
3. Heat a large sauté pan with 1 TBSP olive oil. Cook chicken breasts on high heat for about 4-5 minutes per side. Reserve chicken
4. To the pan with the brown bits from the chicken, deglaze the pan with wine. Let the wine reduce for about 2 minutes.
5. Zest the lemon and chop the parsley. Put into a garnish dish for sprinkling on top
6. Add the butter and remaining olive oil to the pan. Your heat should be on medium low at this point.
7. Stir in the alfredo sauce and milk, slowly.
8. Stir in the cheese and lemon juice and hot sauce.
9. Put the rest of the seasonings in and stir over low heat.
10. Chop the chicken. Add the penne, chicken, and broccoli to the sauce. Toss.
11. Serve and garnish with parsley and lemon zest.
Wine pairing:
Grande Ardeche
Chardonnay
Louis Latour
Burgundy, France (Ardeche region)
2012
Very young, oak-aged Chardonnay - that I like for once. It is refreshing but still has enough body to be exquisite.
Julianne
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