Man, this penne alfredo is pretty incredible…nothing better than making your own alfredo sauce! It is HUGELY difficult to get Charlie to eat vegetables. Seriously, this has been my life mission since we’ve started dating to get him to eat fruits and vegetables! I think if he could, he would have McDonald’s every day. That or Jimmy John’s.
Surprisingly, this dish is very light in comparison to the usual alfredo sauces most restaurants provide, which I definitely prefer. It’s always a plus when you feel like your arteries aren’t clogged while eating something delicious. In general, there was a little more pepper than I would have liked, so just add a little less when seasoning the final product. Leave a little more than an hour to cook it, but is well worth the time!
YIELD: 2-4 servings
TIME: 1 hour
2 Tbsp olive oil
3 boneless skinless chicken breasts
5 Tbsp unsalted butter
2 medium shallots, minced
3 cloves of garlic, minced
1/3 cup white wine
1-1/4 cup heavy cream
1/2 cup Parmesan cheese
4 cups penne pasta (whole wheat)
1-1/2 cups broccoli florets
salt and ground pepper
Season chicken breasts with salt and pepper. Heat a large skillet with olive oil, add chicken, and cook 12-15 minutes turning once. Once cooked, leave to rest for 5 minutes, then slice. Cook penne according to directions on the box. During the last 5 minutes, add broccoli; drain in a colander.
Meanwhile, sauté shallots in butter for 4 minutes, and then add garlic. Cook another minute then add wine. Cook until wine reduces by half, for 4 or 5 minutes. Lower burner to low heat, and add cream stirring occasionally until thickened for 3 to 4 minutes. Add cheese and stir until melted. Add sliced chicken, broccoli and pasta to skillet. Stir until combined then season with salt and pepper.
Hope y’all enjoy!