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Categories:
butter heavy whipping cream white pepper parmigiano-reggiano cheese salt pepper white wine chicken breast olive oil Pasta parsley
Viewed: 45 - Published at: 3 years agoIngredients
- 12 cup butter
- 1 12 cups heavy whipping cream
- 14 teaspoon white pepper
- 2 cups parmigiano-reggiano cheese
- 1 dash salt
- 1 dash pepper
- 1 tablespoon white wine (optional)
- 1 lb chicken breast
- 2 tablespoons olive oil
- 1 lb pasta (of choice)
- 2 tablespoons parsley (garnish)
Method
- Slice chicken into bite size peices.
- Pan fry chicken in olive oil until browned, then set aside.
- Cook pasta according to package directions; drain.
- In saucepan; melt butter over medium heat.
- Add whipping cream, stirring constantly to prevent burning.
- Add half of the Parmigiano Reggiano slowly stirring constantly until incooperated, then proceed to add the remaining Parmigiano-Reggiano, again stirring to incooperate.
- Add white pepper, salt, and fresh ground pepper to taste.
- Cook sauce until smooth and thickened.
- Remove from heat and stir in white wine (optional).
- In a bowl, mix, chicken, pasta and Alfredo sauce; garnish & serve.
