fong's kitchen: Bowtie Alfredo

Sunday, April 28, 2013

Bowtie Alfredo

Whew. This week was a crazy one. It was quite a struggle getting back in to the school routine. And then even the weekend didn't feel like a weekend. To spite the lovely spring weather the weekend seemed to only serve as some extra prep-time for the week. I spent my morning compiling recipes and creating a menu/shopping list for the week and then I spent my afternoon assembling two lasagnas (one classic and one tex-mex, for quick week day pop-in-the-oven meals), before actually making tonights dinner.



This is a simple, fairly quick dinner. Inspired by The Pioneer Woman, I took her recipe for a spin, tweaking it slightly as I went along.







Ingredients:


- 1 box of bowtie pasta

- 1 small carton of half&half
- 2 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup freshly grated parmesan
- 4 tbsp butter
- salt and pepper







Method:

- cook pasta according to directions on the box
- salt and pepper the chicken
- melt the butter in the pan over medium-high and add the breasts
- cook until the breasts are done and remove them from the pan and set them aside
- slice the chicken
- add garlic to the pan and cook for a couple of minutes
- then add the stock and half & half
- bring to a bubble and then let it simmer for a few minutes to let the sauce thicken
- once it thickens add some salt and pepper
- remove pan from heat and add in parmesan cheese
- toss in pasta and chicken & mix it all up!

2 comments:

  1. Oh this looks delicious! I love that this pasta uses bowtie noodles with alfredo (:

    ReplyDelete