Saturday, September 24, 2016
Pollo Alfredo con Farfalle
(Chicken in cream sauce with Farfalle)
Makes 4 servings
1 boneless, skinless chicken breast cut into bite sized pieces
2 tablespoons extra-virgin olive oil
1-pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper, to taste
Kosher salt, to taste
freshly ground nutmeg, to taste
½ cup frozen peas (optional)
1/2 pound Fettuccine noodle
prepare the chicken breast:
Sauté the chicken breast pieces in the olive oil until it begins to caramelize.
Remove from the caramelized chicken from the oil and drain on a paper towel-lined dish.
prepare the Farfalle:
In a large stockpot, cook the Farfalle in plenty of boiling salted water according to package directions.
prepare the sauce:
While the Farfalle is cooking, in a deep sauté pan over medium-low heat, heat the cream.
Add the butter and stir gently to melt.
Sprinkle in cheese and stir to incorporate.
Add the chicken pieces and peas.
Season with freshly cracked black pepper, salt, and nutmeg to taste.
bring it all together:
Drain the noodles and add them to the sauté pan, gently toss the noodles to coat in the Alfredo sauce. Transfer the noodles to a warm serving bowl.
Top with more grated, serve immediately.