Cookbook:Chicken & Pasta Alfredo

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 1 1/2 cups shredded cooked chicken, reheated
  • 2 cups uncooked farfalle pasta

Sauce

  • 1 1/2 oz shredded Parmiggiano-Reggiano cheese (not the stuff in the green can)
  • 1/4 cup unsalted butter, divided
  • 1/4 cup heavy cream
  • 4 oz grated mozzarella cheese
  • 1/2 tsp minced garlic
  • 1 1/2 tbs all-purpose flour

ProcedureEdit

  1. In a gallon of boiling salted water, cook pasta to al dente. Drain and rinse with cold water. Toss with chicken and set aside.
  2. Melt 2 tbs butter in a medium saucepan over medium high heat. Once bubbling ceases, add flour and cook, whisking continuously until mixture turns light blonde in color.
  3. Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm.
Last modified on 11 March 2011, at 14:08