Penne Chicken Alfredo
|Boneless, skinless chicken breasts||4 , cut in strips|
|Shallot||1 , minced|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Teaspoon|
|Gluten free penne||12 Ounce|
|Unsalted butter||3 Tablespoon|
|35% heavy cream||1⁄2 Cup (8 tbs)|
|Grated parmigiano-reggiano cheese||1⁄2 Cup (8 tbs)|
|Fresh basil||2 Tablespoon, chopped|
# In a medium skillet heat oil over medium-low heat. Add shallot and sauté for 2 minutes, stirring frequently. Add garlic and sauté for another 30 seconds. Add chicken strips and sauté untill the chicken is cooked thoroughly. Remove pan from heat and set aside.
# Prepare pasta, according to package. Once cooked, drain and return to the pan. Add butter, cream and cheese. Toss until the pasta is coated. If the mixture seems a little dry add more cream in small quantities at a time.
# Add the chicken, basil, salt and pepper and mix gently.