Bow Tie Skillet Alfredo

Bow Tie Skillet Alfredo
Bow Tie Skillet Alfredo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    ounces bow tie pasta ( farfalle )

  • 2

    boneless, skinless chicken breasts

  • salt and freshly ground black pepper

  • 1

    tablespoon butter

  • 1

    tablespoon olive oil

  • 2

    cloves garlic, minced

  • 1/2

    cup cup low sodium chicken broth, plus more if needed for thinning

  • 1/2

    cup half and half

  • 1/4

    cup heavy cream

  • 1

    cup good quality grated parmesan cheese ( i used from the green can )

  • 1

    cup halved grape tomatoes

  • 4

    ounces baby spinach

  • 2

    tablespoons fresh parsley, minced

Directions

Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside. Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1-2 minutes. Next, add the half and half, cream and some salt and pepper. Add the parmesan, whisking constantly until its all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth. When the sauce looks good, remove from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasonings, top with minced parsley and serve.

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