Sunday, March 6, 2011

Delicious Recipe and Giveaway!

I’m in the mood for Italian today, so I’m whipping up a really simple yet-oh-so-sinful dish: chicken and penne pasta with a creamy Alfredo sauce. This is so incredibly easy to make, but it’s very tasty. You can reduce the fat content by using fat-free cream and adjusting the amount of butter and parmesan cheese you add.

Here’s all you need for four generous servings (typically with some leftovers):

2 cooked boneless, skinless chicken breasts, in ¼” thick slices (chicken can be grilled, broiled or baked)

1 package penne pasta, cooked al dente per instructions on box

1 tbsp. olive oil

1 garlic clove, thinly sliced or a tbsp. of garlic powder or minced garlic (make adjustments to taste; some people are more nuts about garlic than others)

1 cup heavy whipping cream or half and half (can be fat-free or a combination of, but note that fat-free options will yield a less creamy sauce that won't be quite as thick, though your heart will be happy)

1/2 cup butter/margarine

1/2 cup grated parmesan cheese

Salt and pepper to taste

1 tsp. red pepper flakes optional (gives it a nice kick!)

¼ cup fresh shredded parmesan cheese optional

Cook your chicken and prepare your pasta. (You can use any type of pasta; from something hearty like penne or fettuccine to more delicate pastas like orzo. For the latter, I serve the chicken on the side or chop it up so it doesn’t overwhelm the smaller-sized pasta.)

Next, in a frying pan, add the olive oil and sautee the garlic. Add the half and half, butter and grated cheese and bring to a gentle boil, occasionally whisking the ingredients as they heat. Let boil for 30 seconds and then reduce to simmer. Add salt and pepper to taste, and optional red pepper flakes. Let simmer for two or three minutes. Sauce will thicken.

Toss sauce with cooked pasta, top with sliced chicken and shredded parmesan. Serve with garlic toast.

That’s it!

Check the last Fantasy Friday post for the latest contest—a copy of Devil in Texas by yours truly is still up for grabs by either posting to that message, this one or emailing me at calista(at)calistafox(dot)com if you’re having trouble posting to the blog.

Until next time… Enjoy!