Sometimes I try not to look at the ingredients as I put them in because I can feel my thighs enlarging.. but it is oh so worth it.
2-3 chicken breasts, thawed
marinade (italian dressing, minced garlic)
1 pint heavy cream
1/2 cup (1 stick) butter
1 cup grated Parmigiano-Reggiano cheese
2 cloved minced garlic
black pepper
1 lb (dry) pasta of your choice (i like fettucini or penne)
1. If time permits, marinate 2-3 chicken breasts in something yummy (I usually use Italian dressing and some minced garlic). If not, whatev. The alfredo gives it enough flavor. Cook the chicken as desired. I use the good old George Foreman, but you could cut it up and saute it in a pan with some olive oil.
2. Prepare pasta as directed on package.
3. While pasta is cooking, prepare the alfredo. This step takes only 5-10 minutes.. it's eeeasy! Heat heavy cream over low-medium heat in a deep saute pan. Add garlic and butter and whisk gently to melt. Sprinkle in cheese (save a small handful) and stir to incorporate. Season with freshly cracked black pepper.
4. Pour hot pasta in a serving dish. Place grilled chicken strips over pasta and pour alfredo sauce over top. Toss the extra cheese on that heaping pile of heaven and eat up.
