Today (December 8) is the Holy Day of the Immaculate Conception of Mary. Traditionally I like to make an all white meal in remembrance. In this little way we remember Mary's purity from the moment of her conception (in St Anne's womb) to her death. Tonight I am going to make Chicken Alfredo...one of my all-time favorites. I think I may make broccoli or a green salad on the side with fresh garlic bread.
Bowtie Chicken Alfredo
adapted from: http://thepioneerwoman.com/cooking/2012/12/bowtie-chicken-alfredo/
12oz bowtie (farfalle) pasta, cooked and drained
2 T butter
2 whole skinless boneless chicken breasts, cooked and sliced into bite-size pieces
2 garlic cloves, minced (I will most likely add more)
3/4 cup dry white wine (or chicken broth)
1/2 cup half and half
3 T heavy cream (will use milk)
1 jar Alfredo sauce (my addition in order to make more creamy)
3/4 cup Parmesan, freshly shredded
Heat butter in a large skillet, toast garlic just slightly (about 1 minute). Pour in wine, then let bubble and reduce for 1 1/2 to 2 minutes. Add half and half, milk and salt and pepper. Let thicken for a few minutes. If it gets too thick add a little chicken broth. Remove from heat. Stir in Parmesan. Toss in cooked pasta and chicken breasts. If it is still too thick add a bit more broth. Return to heat if needed. Serve HOT.