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Chicken Alfredo with Penne Noodles




Source of Recipe


Ruth


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.