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Ingredients
| chicken breasts: 4 breasts (sliced) |
| garlic powder (to taste) |
| salt (to taste) |
| black pepper (to taste) |
| olive oil: 4 Tbl |
| pasta (bow tie): 1 lb |
| salted butter: 4 Tbl |
| sun-dried tomatoes: 1 1/2 cups |
| heavy whipping cream (fluid): 1 qt |
| salt (to taste) |
| black pepper (to taste) |
| garlic: 1 head (minced) |
| grated parmesan cheese: 1 1/4 cups |
Pasta Alfredo With Sun-Dried Tomatoes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Begin by boiling water to prepare pasta, while sauteing chicken breasts. (two birds with one stone) Cook pasta according to package directions.
- Wash and pat dry chicken breast, slice into bite sized pieces and in a large pan, saute in olive oil, seasoning with garlic powder, salt and pepper until just starting to brown nicely. Remove from pan and set aside.
- In same pan melt butter and saute the sun dried tomatoes for about 5 minutes.
- Return chicken to pan.
- For the sauce: puree the garlic, salt and pepper, and grated Parmesan in a food processor. In seperate pan, bring the qt of heavy cream with the garlic, salt and pepper and Parmesan to a low boil, stirring constantly, then turn down heat and let simmer for approx 5 minutes.
- Once pasta is cooked, drain and rinse and add to chicken mixture.
- Pour the cream mixture over the chicken, tomatoes and pasta and mix well.