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Penne Alfredo

Ree’s blog at the pionerwoman always gives me the giggles. She’s always so witty in her description.

And when i was vacationing in the US two years ago, I was lucky enough to catch snippets of her cooking show. In fact i made sure i stayed back in the hotel just to catch her show. Imagine, passing the opportunity to sight-see Times Square in New York to catch Ree Drummond!

So when this month’s cook like a star chose Ree to be their featured chef. I was more than willing to pitch in.

Cook like a Star is a montly event organised by Zoe from Bake for Happy Kids, Yen from Eat your heart out and Mich from Piece of Cake.

are my blogging friends that have joined me cooking for this event. Please visit their blogs for more of their 5-stars cooking.  – See more at: http://bakeforhappykids.blogspot.com/#sthash.SR8KK3va.dpuf

So here goes my Penne Alfredo.

Penne Alfredo

I’ve made this dish quite a couple of times. But i’ve never blogged about it because the final pale color of this dish never inspired me enough to pull out my camera. Don’t get me wrong. This dish tastes amah-zing! just that the colors was a bit drab.

Today however was different. I was armed with parsley leaves and tomatoes. They make the perfect garnish.

penne alfredo 1

Enjoy!

Penne Chicken Alfredo

Taken from The pioneerwoman

Prep Time:
5 Minutes
Cook Time:
20 Minutes
Difficulty:
Easy
Servings:
6

Ingredients

  • 12 ounces, weight Bowtie Pasta (farfalle)- i used Penne
  • 4 Tablespoons Butter
  • 2 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 cloves Garlic, Minced
  • 3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
  • 1/2 cup Half-and-half
  • 3 Tablespoons Heavy Cream
  • Low Sodium Chicken Broth, As Needed For Thinning – I used homemade bone broth
  • 3/4 cups Parmesan Shavings Or Grated Parmesan
  • 2 Tablespoons Fresh Parsley, Minced

Preparation Instructions

Cook pasta according to package directions. Drain and set aside.

Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.

Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it’s all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.

When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)

Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

 

 

 

  1. Zoe
    September 25, 2013 at 2:00 am

    I’m happy that you like Ree and her recipes. Me too. I watched a couple episodes of Ree’s show when I was in US… finding her a little stiff in front of camera and I still like her more with her words and pictures.

    I can understand what you meant about look doesn’t entirely represent delicious…. Yeah… sometimes, looks can be deceiving :p

    Zoe

  2. September 25, 2013 at 4:24 am

    Such a delicious chicken recipe! I love all of Ree’s pasta recipes, they are always so delicious.

  3. November 1, 2013 at 4:51 am

    Pull skins off … a large nonstick skillet with cooking spray. Add oil, … onion. Cover and cook over medium heat … another 6 minutes till browned.

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