Cookbook:Chicken & Pasta Alfredo

Cookbook | Ingredients | Recipes

Ingredients

• 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

Procedure

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.