Pasta
Chiken Alfredo
Posted By: Joycelynne Respicio
Posted On: Dec. 13, 2009
Posted On: Dec. 13, 2009
- 2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels
- 3 - 4 leaves of sage
- 1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional)
- 8 oz pasta (fettuccine, tagliatelle) or 12 oz (3/4 package) penne, etc. (fettuccine is heavier).
- 4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce)
- 1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
- 1 1/4 cup Half and Half (mixture of light and heavy cream)
- salt and freshly ground pepper (use white pepper if you have it)
- a pinch of grated nutmeg
