Grab your pen and paper; it’s time to make a grocery list for the second installment of Yum Yums! 😊
2 chicken breasts
5 garlic cloves
1 tbsp. olive oil
14 oz. chicken broth, sodium free or reduced sodium
1 cup heavy whipping cream
1/2 lb. penne pasta
2 cups of grated parmesan cheese
Fresh parsley (to garnish)
•HOW TO DO IT•
1.) Heat 1 tbsp. of olive oil in a pot.
2.) Cube or shred chicken, add to pot and lightly brown (about three minutes).
3.) Mince 5 garlic cloves and add to pot. Sauté for about two minutes.
4.) Pour 1 cup of heavy whipping cream and 14 oz. of chicken broth into pot; stir and bring to a boil.
5.) Add 1/2 lb. of pasta, cover and reduce heat to a simmer. Let simmer for 20 minutes, stirring occasionally.
6.) Remove pot from heat, stir in 1 or 2 cups of grated parmesan cheese. The amount of cheese you’ll use depends on your preference, but you’ll need at least 1 cup. I like a lot of cheese; 2 cups was perfect.
7.) Plate your alfredo, top with fresh parsley, and serve.