Pot of Gold
For those quick fixes that demand heavy cream, butter and mushrooms. No one said quick fixes couldn’t be elaborate.
Prep Time
10
minutes
Cook Time
20
minutes
Prep Time
10
minutes
Cook Time
20
minutes
Ingredients
2
tablespoons
of olive oil
1
pound
boneless skinless chicken breasts cut into bite-sized pieces
1
pound
mushrooms cut in half
3
cloves
of garlic minced
2
tablespoon
of butter
1 3/4
cup
of low-sodium chicken broth
1 1/2
cups
of heavy cream
8
oz
of uncooked penne pasta
2
cups
of freshly shredded parmesan cheese
4 oz
kosher salt and freshly ground pepper to taste
1/2
cup
minced of fresh flat leaf parsley
Instructions
Season chicken breasts with 1/2 teaspoon of salt and freshly ground pepper.
In a large pot over medium high heat, brown chicken pieces in olive oil.
Once browned, remove from pan and set aside. Chicken just needs to be browned, not cooked through as it will continue cooking later.
Add butter to pan and sauté mushroom until tender, about 5 minutes.
Season mushroom with additional 1/2 teaspoon of salt and freshly ground pepper.
Add minced garlic to pan and sauté for additional 1-2 minutes.
Pour in chicken broth and bring to a simmer; use chicken broth to deglaze the pan by scraping up the flavorful brown bits.
Stir in heavy cream and uncooked pasta.
Once the entire mixture is simmering, cover and reduce heat to low.
Cook covered for 15-18 minutes, just until pasta is tender.
Remove from heat and stir in parmesan cheese and top with fresh parsley.
Alfredo sauce will continue to thicken as it cools.