Pot of Gold
For those quick fixes that demand heavy cream, butter and mushrooms. No one said quick fixes couldn’t be elaborate.
of olive oil
boneless skinless chicken breasts cut into bite-sized pieces
mushrooms cut in half
of garlic minced
of low-sodium chicken broth
of heavy cream
of uncooked penne pasta
of freshly shredded parmesan cheese
kosher salt and freshly ground pepper to taste
minced of fresh flat leaf parsley
Season chicken breasts with 1/2 teaspoon of salt and freshly ground pepper.
In a large pot over medium high heat, brown chicken pieces in olive oil.
Once browned, remove from pan and set aside. Chicken just needs to be browned, not cooked through as it will continue cooking later.
Add butter to pan and sauté mushroom until tender, about 5 minutes.
Season mushroom with additional 1/2 teaspoon of salt and freshly ground pepper.
Add minced garlic to pan and sauté for additional 1-2 minutes.
Pour in chicken broth and bring to a simmer; use chicken broth to deglaze the pan by scraping up the flavorful brown bits.
Stir in heavy cream and uncooked pasta.
Once the entire mixture is simmering, cover and reduce heat to low.
Cook covered for 15-18 minutes, just until pasta is tender.
Remove from heat and stir in parmesan cheese and top with fresh parsley.
Alfredo sauce will continue to thicken as it cools.