When it comes to preparing a meal, I generally don’t have a plan. I normally open the refrigerator, see what’s available and figure it out at that point which normally makes for a lot of experimenting and substituting. So opening the fridge and spotting chicken breast, half and half and parmesan cheese, my first thought was chicken alfredo. Chicken alfredo is such a easy dish with tons of flavor that’s been on my list of favorites for many years.
3 chicken breast chopped
3 tbls butter
2 tbls olive oil
12 oz bowtie pasta
2 tsp nutmeg
1 tsp oregano
1 cup half & half
1/4 cup white wine
1 cup mushrooms
1/2 cup frozen peas
1 cup freshly shredded parmesan
3 cloves garlic
1/4 cup onion chopped
Cook the pasta according to directions, drain and set aside.
Add 2 tbls of butter and olive oil to a hot skillet and cook the well seasoned chicken breast on both sides until nice and golden.
Remove the chicken from skillet and set aside.
With the drippings still in the skillet, and 1 tbls of butter, garlic, onion and white wine stirring until caramelized.
Add the half & half, mushrooms, oregano and nutmeg constantly stirring for 3-5 minutes.
Add the parmesan and pasta, mixing well.
Add the chicken and frozen peas mixing well.
Reduce heat and simmer for 15 minutes.
Serve with shredded parmesan on top.