Creamy Chicken Pasta
This recipe takes me all the way back to when I first discovered fettuccine “Alfredo” as a kid. The combination of all this love should take your family there as well! Give it a taste and see! Plus, you can substitute gluten-free pasta to easily make this dinner gluten-free and no one will know the difference.
4-6
Luke Zahm
Entrée
Luke Zahm
https://d2zupx01utsj9r.cloudfront.net/media/filer_public/fa/1b/fa1b563e-d09b-4fc8-afef-da3c5091b53a/creamychicpasta_mimicouncil821.jpg
8 oz. penne pasta (can sub gluten-free)
8 cups water
1 Tbsp. kosher salt
16 oz. Organic Prairie Chicken Breasts
1 Tbsp. kosher salt
½ Tbsp. crushed black pepper
¼ cup chicken stock
Creamy White Sauce
¼ cup Organic Valley Thick-Cut Shredded Mozzarella Cheese
1 lemon, zested
2 Tbsp. fresh parsley, finely chopped
¼ cup seasoned Panko breadcrumbs, optional topping
1
Cook penne pasta in boiling, salted water per instructions on the package. Drain and reserve cooked pasta.
2
Season the Organic Prairie Chicken Breasts with the kosher salt and black pepper. In a large skillet, add seasoned chicken, and sear over medium high heat. Add chicken stock to the skillet to deglaze, reduce heat to low and simmer for 7 minutes or until internal temperature is 165 degrees F.
3
Add creamy white sauce to the simmering pan and reduce heat to medium low. Place cooked pasta back into the pan and incorporate white sauce to coat pasta.
4
Reduce the sauce, pasta, and chicken combination until it envelops the ingredients in an Organic Valley farmer hug (when the white sauces coats the chicken and noodles, and everything is warmed for serving). Remember, you don't want to cook the noodles anymore here, otherwise they may become mushy.
5
Top the dish with Organic Valley Thick Cut Shredded Mozzarella Cheese, zest of 1 lemon, and chopped fresh parsley. You can add seasoned Panko breadcrumbs if you so choose.
