Happy Monday all! So glad you could drop by. I thought I would share one of my favorite Italian recipes, actually it's one of my favorite chicken recipes too. It is a dish this entire family loves. Not easy to do in this house!
Creamy Garlic Chicken Penne
4 split Chicken breasts
4 cups heavy cream
1/2 cup Parmesan
1 Tablespoon minced garlic
1/4 cup chopped onion
1 stick or 1/2 cup butter
1 pound Penne pasta
1 can fire roasted or Italian diced tomatoes
salt and pepper to taste
Preheat oven to 350 degrees and place chicken breasts on a foil lined baking dish, and bake for 40 minutes or till juices run clear. Cool and remove skin. Chop chicken and sit aside.
Cook Penne according to directions. Drain and rinse pasta. Toss in chicken and tomatoes. In a large skillet or saute pan melt butter and stir in onions and garlic on medium heat till translucent. Add heavy cream in gradually. Once cream is warmed through stir in Parmesan, lower heat and simmer till thickened. Sauce can then be poured over chicken and pasta. Toss well and watch it dissappear.
This dish is great with a salad and crusty Italian bread. A crowd pleaser for sure. My husband loves it in his lunch the next day too.
Give it a try and let me know how you liked it! Have a wonderful day! Stop back soon and I will have pictures of my little seedlings to share with all you gardeners!
Also I will be linking up with Jen at Balancing Beauty and Bedlam for Tasty Tuesday. Make sure you drop by and see all the wonderful ideas for this week!
3 comments:
OMGoodness, this looks delicious. I would love to cook this, but my family is out of town, so I won't be cooking it tonight. Maybe later in the week! Thanks so much for posting this recipe :D
~Ricki Jill
This really looks good...can't wait to give it a try. I would love for you to join me for What's On the Menu Wednesday whenever you can. Thanks again for sharing.
This looks delicious, Debby! It was cold and wet here today so we had chili and cornbread. I may have to get the ingredients and try this later in the week, though.
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