Cooking with Rena Lee

Chicken Alfredo

Prep Time: 15 min
Cook Time: 60 min
Yield:4

INGREDIENTS:
2 skinless chicken breasts, cut in slices about 1/4in thick
3 sage leaves or 1 TBL. of sage spice
12 oz pasta (fettuccine or penne)
4 tbsp unsalted butter, at room temperature
1 cup freshly grated Parmigiano-Reggiano cheese
1 1/4 cups half-and-half (mixture of light and heavy cream)
salt and freshly ground pepper
DIRECTIONS:
  1. Boil water for pasta.

  2. In the large saute pan, saute the chicken in 2 tbsp of butter or olive oil until lightly browned. Set chicken aside.

  3. Cook the pasta according to package instructions.

  4. In the saute pan, add heavy cream, 2 tbsp of butter and 1/2 cup Parmesan cheese to the sauce pan. Cook on low-medium heat, stirring occasionally until the mixture thickens.

  5. Add pinch of nutmeg, 3 leaves of chopped sage, salt and pepper to taste and stir.

  6. Add chicken to mixture. Add salt & pepper to taste. Add 2 tbsp of pasta liquid to mixture, this thickens sauce.

  7. Add drained pasta to the sauce. Mix well with a wooden spoon. Add remaining parmesan cheese.

  8. optional: Serve with side salad

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