Chicken Alfredo Pasta

capYesterday, while I was with the Teenager at orchestra, I asked my husband to grill a giant pack of chicken breasts to use for dinner this week. I’ve never really done anything like this before. I am not a meal planner. I try to keep a well stocked pantry so we have options. But a friend who is a huge meal planner sold me on the benefits of this tiny amount of planning. Having just some cooked chicken does make things pretty easy at dinner time.

Tonight, I took two of my delicious grilled breasts, a cup of chopped asparagus,  and combined them with my Crazy Sexy Pasta. Huge hit! And since I used a whole box of pasta, we have lots on hand for at least one more dinner and probably a few lunches too! Win, win win! Yay me!

Chicken Alfredo Pasta
1- 16 oz box of interesting pasta like Farfalle or Gemelli
2 chicken breasts, cooked and chopped into smallish pieces
1 cup asparagus, also chopped and cooked
4 oz of pancetta or prosciutto
3 cloves of garlic, crushed
1 TBSP of olive oil
1/4 cup flour
4 TBSP butter
1 1/2 cups milk
1/2 – 3/4 cup Parmesan
pepper to taste

1. Start the water boiling for your pasta. This sauce is so fast that you will have it ready in the time it takes your pasta to cook.
2. Combine oil, garlic, chicken and pancetta (or prosciutto) in a sauce pan that is big enough to hold the milk and everything else. Cook for 5 – 7 minutes on medium heat. Remove from pan, drain and set aside. Don’t forget your pasta water! You can probably add the pasta now!
3. Melt butter in the same pan.
4. Sprinkle the flour over the butter and let it soak in for a minute. Then gently mix it around.
5. Add the milk. Some people like to add milk in stages and let it thicken. You can do that or just put it all in at once. Reduce heat to medium – low. Stir frequently until it thickens.
6. When your milk sauce (I heard this term the one time I watched Rachael Ray) is the consistency of a thin pudding, add the cheese. Start with a half a cup and add more if desired. Your sauce should look like the picture below.

7. Add the pancetta and garlic into the sauce and stir to combine. Reduce heat to low.
8. Your pasta is probably done! Drain it well, return it to the pot and pour on the sauce, add the asparagus and toss it around.
9. Allow people to pepper to taste.

I have a few more new chicken recipes coming your way. They’re good ones!


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