Penne Chicken Alfredo from Johnny Carino's

BUILD FOR ALFREDO SAUCE:
1 quart heavy whipping cream
1 C parmesan cheese
1 T black pepper
1/4 C whole milk

Saute heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in refrigerator until use.

BUILD FOR THE PENNE ALFREDO:
1 oz. melted butter
1/4 C chopped cooked bacon
1/4 C diced roma tomatoes
1 C sliced fresh mushrooms
1/2 t garlic salt
1/4 C peas
3 oz. sliced cooked chicken (or shrimp - highly recommended)
4 oz. alfredo sauce
10 oz. penne pasta

In a warm saute pan combine butter, mushrooms, bacon, peas, tomatoes, chicken (or shrimp), and spice mixture. Saute until mushrooms are a golden brown and tomatoes begin to dissolve. Add alfredo sauce and continue to saute until an internal temperature of 165 degrees is reached. Remove from flame, add pasta, toss, and serve.

1 comment:

Tama said...

Well said.