Cookbook:Chicken & Pasta Alfredo

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Cookbook | Recipes

I'm pretty sure most of us get our Alfredo sauce canned or jars and creosote flavored. Just a sad thing that happens to all foreign foods introduced to America.

[edit] 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

[edit] Directions

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 continously 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.