Pasta Alfredo With Sun-Dried Tomatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My version of a fattening yet easy Alfredo Pasta. Prep time and cooking time fall hand in hand, so this really is about a 30 - 45 minute meal. Serve with a salad, and Rosemary Bread, if desired. Ingredients:
4 boneless skinless chicken breasts, sliced |
garlic powder, to taste |
salt, to taste |
pepper, to taste |
3 -4 tablespoons extra virgin olive oil |
16 ounces bow tie pasta |
4 tablespoons butter |
1 1/2 cups sun-dried tomatoes |
1 quart heavy cream |
salt, to taste |
pepper, to taste |
1 head garlic, minced |
1 1/4 cups parmesan cheese, grated |
Directions:
1. Begin by boiling water to prepare pasta, while sauteing chicken breasts. (two birds with one stone) Cook pasta according to package directions.
2. Wash and pat dry chicken breast, slice into bite sized pieces and in a large pan, saute in olive oil, seasoning with garlic powder, salt and pepper until just starting to brown nicely. Remove from pan and set aside.
3. In same pan melt butter and saute the sun dried tomatoes for about 5 minutes.
4. Return chicken to pan.
5. For the sauce: puree the garlic, salt and pepper, and grated Parmesan in a food processor. In seperate pan, bring the qt of heavy cream with the garlic, salt and pepper and Parmesan to a low boil, stirring constantly, then turn down heat and let simmer for approx 5 minutes.
6. Once pasta is cooked, drain and rinse and add to chicken mixture.
7. Pour the cream mixture over the chicken, tomatoes and pasta and mix well.
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