This is such a simple and wonderful dish with lots of tender chicken and mushrooms in a completely luscious roasted garlic alfredo sauce over penne pasta!
Author: Jeanie and Lulu's Kitchen
Boneless, Skinless Chicken Breasts
, finely diced
, thinly sliced
Ground Black Pepper
Take a sturdy pan and heat
Olive Oil (1 dash)
over medium heat. Brown the
Chicken (1 lb)
until it is cooked through.
White Mushrooms (2 1/3 cups)
and let them get soft and tender while stirring with the chicken. Season generously
Salt (to taste)
Ground Black Pepper (to taste)
Finally, stir in half of the
Garlic (5 cloves)
. Let it simmer for a minute, then transfer the mixture to a bowl and continue cooking the sauce with the same pan.
Butter (1 1/2 sticks)
Heavy Cream (2 cups)
Milk (1/2 cup)
Garlic (5 cloves)
, salt, and pepper in the pan. Let it come to a boil, reduce the heat, and keep stirring for about 10-15 minutes, until sauce starts to thicken.
Next, stir in the
Parmesan Cheese (1 1/2 cups)
and leave it to melt.
Transfer the chicken and mushroom mixture back into the sauce, and let it cook for about 1 minute.
Meanwhile, take a pot with water and bring it to a boil. Add the
Penne Pasta (4 1/3 cups)
and let it cook for about 8 minutes or until tender.
Drain the pasta and mix it together with the sauce. Plate in big bowls and serve immediately.
The garlic paste can be stored in the refrigerator for weeks.
To roast garlic, pre-heat the oven to 400 degrees F (200 degrees C). Remove the outer layers of the garlic head, and cut off the top to reveal the cloves inside. Drizzle some olive oil on top, wrap in foil, and roast in the oven for about 1 hour.
Nutrition Per Serving
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