Thursday, August 19, 2010

Chicken Alfredo

What You Need:
1 pint (2 cups) of whipping cream
1 box of penne or fettuccine
pinch of sugar
3 tsp of sage (extra for serving)
1⁄2 cup grated pecorino sardo
1/2 cup parmesan cheese
1/4 cup of paremsan or parmigiano-reggiano for serving
2 pds of chicken breast or chicken thighs

What You Do:

Boil water with olive oil and a pinch of salt in an 8 quart pot after boiling add pasta and cook till al dente.  If using a box follow their time, but check it a minute or two before the time they give.  (Italian expression describing pasta having been cooked so as to be firm but not hard.)

Grill your chicken

In a separate medium sauce pan combine whipping cream a pinch of sugar, cheese (a little or a lot), and fresh sage. Stirring often on med/high heat. Then put on a med/low heat. Add a good amount of salt and pepper to taste.

Drain pasta, add sauce and chicken, then top with sage and freshly grated cheese.  Stir and serve.  

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