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Pasta/Rice


1 lb. Chicken Breasts
1 lb. Pasta - Cooked

Alfredo Sauce:
1 c. Heavy Cream
4 tbsp. Butter
� c. Parmigiano-Reggiano � freshly grated

Basil Pesto:
2 c. Fresh Basil Leaves � tightly packed
� c. Parmigiano-Reggiano � freshly grated
� c. Extra-Virgin Olive Oil
3 tbsp. Pine Nuts
2 Garlic Cloves � peeled
Pinch of Salt
2 tbsp. Romano Cheese � freshly grated
3 tbsp. Butter � at room temperature


For Basil Pesto:
1.) Wash your basil leaves in cold water and pat dry.
2.) Put basil, olive oil, pine nuts, garlic, and an ample pinch of salt in the food processor and process until creamy.
3.) Transfer to a bowl and stir in the grated cheeses. Then mix in the softened butter.

For Alfredo Sauce:
1.) Heat the heavy cream and butter together.
2.) Stir in the Parmigiano-Reggiano.

Mix a little of the pesto into the Alfredo sauce until the desired color is reached.
Toss the sauce with pasta and top with chicken.


Unrated