Chicken Penne Alfredo

Pasta has to be the ultimate in comfort food. You can completely change the taste and texture depending on the sauce and preparation method. Probably the most dangerously tempting of all sauces is Alfredo Sauce, a rich and creamy cheese sauce that clings so lovingly to pasta noodles. Alfredo sauce is surprisingly very simple to make from scratch and there’s just no comparison. In this recipe, the pine nuts steal the show. Lightly toasted pine nuts add to the depth of flavor in this sauce, and give it a heavenly nutty aroma. This is not your traditional recipe for Alfredo sauce, as it has a nice velvety blend of three cheeses: Parmesan, mozzarella and cream cheese. Indulgent? By all means. This is a bright and colorful dish, with the addition of red peppers, mushrooms and fresh basil. Unfortunately, I’ve yet to find a recipe for Alfredo sauce that doesn’t decompose somewhat when served on the second day (this still tastes great the next day, just not as creamy). But, fear not, with this recipe, you won’t have leftovers. It’s that good!

In small skillet, heat 1 Tablespoon olive oil over medium heat and toast pine nuts, stirring constantly, until golden brown. Drain on paper towels. Set aside.

In Dutch oven, or large deep skillet, add remaining oil to the pan. Sauté chicken pieces until brown and cooked through. Add onions, garlic, red bell peppers, mushrooms and red pepper flakes to pan. (If needed, add more oil to pan.) Sauté until vegetables are soft. Add basil and parsley. Keep warm.

Meanwhile, make sauce. Melt butter, heavy cream and cream cheese. Add parmesan cheese and garlic powder. Add mozzarella cheese. (For a more traditional Alfredo sauce, leave out the mozzarella.) Add up to 1/2 cup milk to thin sauce. Simmer for 20 minutes over low heat. Stir sauce into chicken and vegetable mixture. Add toasted pine nuts. Keep warm.

 Cook pasta according to package directions. Drain pasta, and stir into mixture.  Mangia!

CHICKEN PENNE ALFREDO
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 1 pound penne pasta, uncooked
• 2 to 2-1/4 pounds boneless, skinless chicken breasts (about 3)
• 1 medium onion, cut in half and sliced into thin half-moon strips
• 2-3 cloves garlic, minced
• 2 medium red bell peppers, sliced into strips
• 1 ( 8-ounce package ) sliced Baby Bella mushrooms, diced
• 1 teaspoon red pepper flakes (increase or decrease to your personal preference)
• 2/3 cup fresh chopped basil leaves       
• 3 tablespoons olive oil, divided (plus more, if needed)
• 1/2 cup pine nuts
• 1/2 cup chopped fresh parsley (or 1 Tablespoon dried parsley)

Sauce:

• 2-1/2 cups heavy cream
• 1/2 cup (1 stick) butter
• 1 ( 8-ounce package ) cream cheese, cut into pieces
• 1 cup Parmesan/Romano cheese
• 2 teaspoons garlic powder
• 1 cup shredded mozzarella cheese (optional)
• 1/2 cup milk

           
DIRECTIONS:

1. In small skillet, heat 1 Tablespoon olive oil over medium heat and toast pine nuts, stirring constantly,
    until golden brown.  Drain on paper towels and set aside.
2. In Dutch oven, or large deep skillet, add remaining oil to the pan and sauté chicken pieces until
    browned and cooked through. Add onions, chopped garlic, red bell peppers, mushrooms and red
    pepper flakes to pan.  (If necessary, add more oil to pan.)  Sauté until vegetables are soft.  Add basil
    and parsley.
3. Meanwhile, make sauce.  Melt butter, heavy cream and cream cheese.  Add parmesan cheese and
    garlic powder.  Add mozzarella cheese (for a more traditional Alfredo Sauce, leave out the
    mozzarella.) Add up to 1/2 cup milk to thin sauce. Simmer for 20 minutes over low heat.  Stir sauce
    into chicken/vegetable mixture.  Add toasted pine nuts.  Keep warm.
4. Cook pasta according to package directions.  Drain pasta, and stir into mixture.