Penne Pasta with Chicken Alfredo
By: Giangi Townsend
Published: Friday, February 22, 2013 - 5:01am

Ingredients




1 package penne pasta by De Cecco
2 tablespoon unsalted butter
½ cup heavy cream plus 2 tablespoons
½ freshly grated Parmigiano Reggiano
Cooked chicken, cut in small pieces
Fresh ground black pepper
Dash grated nutmeg

Preparation

1 In a large pot of salted water cook the penne pasta according to the package directions. 2 Meanwhile in a large skillet melt 1 tablespoon of butter and add the chicken. Cook over medium heat until the chicken is warm. Add the heavy cream until it bubbles, 1 minute. Set aside. 3 Drain the pasta and add it to the skillet with the chicken. Fold in the remaining butter until melted. Add the Parmiggiano and the heavy cream. Stir until the cream and the cheese are absorbed. Add a dash of nutmeg and freshly ground black pepper. 4 Serve hot.

About

After  the snow and hail commotion that we had two days ago in Phoenix, which did not last long of course and was beautiful to see and experience, yesterday quiet and cozy dinner prepared under 30 minutes was the end to a perfect day.
I had some left over roasted chicken, store bought will be perfect,  added it to the Alfredo sauce with penne, of course pasta of choice at my house… and voila` a fast dinner in less than 20 minutes.  A nice crisp green salad to start the meal is always perfect.  I am enclosing a couple of pictures of the snow and hail on our cactus.
Bon Appetit!!
Giangi