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    Chicken: Chicken Alfredo with Penne Noodles

    Source of Recipe

    TNT Recipeletter

    List of Ingredients

    4 chicken breast halves, cooked and cubed
    1 med onion-diced
    1 cup mushrooms sliced
    1 pound Penne Noodles,cooked, drained, and rinsed
    1/3 cup parmesan cheese
    2 1/2 cups heavy whipping cream
    4 TBS butter
    4 TBS Olive Oil
    1/2 tsp minced garlic

    Recipe

    Cut chicken up into 1 inch pieces and boil until done. Set aside. Reserve
    cooking liquid. Cook the Penne Noodles in the reserved cooking liquid. Add
    water if necessary to make sure the noodles are covered by 2 inches of
    water. Cook till Al Dente. Drain and rinse until water running out of hte
    bottom of colander is cold. Set aside.

    Put olive oil, butter, and garlic in heavy kettle and heat until butter is
    melted.

    Add the heavy whipping cream and the parmesan cheese. Heat on medium low
    heat. Stir continuously until the mixture starts simmering and then
    continue simmering for a couple minutes. It will thicken slightly.

    Add the chicken to the sauce and pour it all over the noodles. Toss.
    Freeze.

    Remove from freezer the night before you want to eat. Place in oven covered
    and heat at 375* for 45 minutes or until the center of dish is hot.


 

 

 


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