| Recipe Name: | Firecracker Chicken Alfredo | Submitted by: | Administrator |
| Source: | Other | Source Description: | |
| Ethnicity: | American | Last Modified: | 12/12/2011 |
| Base: | Pasta | Comments: | |
| Course: | Entree | ||
| Difficulty: | Easy | ||
| Preparation Time: | 30-60 Minutes | ||
| Number of Servings: | 6 | ||
| Ingredients: 1 Package(s) penne pasta 1/4 Cup(s) Brummel & Brown spread 2 Tablespoon(s) extra-virgin olive oil 1 diced white onion 2 Clove(s) minced garlic 3 chopped chicken breast 15 Ounce(s) Alfredo sauce 1/2 Cup(s) grated Romano cheese 1/2 Cup(s) heavy cream 2 Tablespoon(s) ground cayenne pepper 1 Teaspoon(s) salt 1 Tablespoon(s) ground black pepper 1/4 Cup(s) parsley flakes Optional Ingredients: |
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, along with red pepper and mushroom (both optional); cook over medium-high heat until soft, about 2 minutes more. Stir in the chicken, and cook until white on all sides, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until sauce is thickened and chicken is fully cooked, about 5-7 minutes. Season with parsley flakes, cayenne, salt, and pepper to taste. Stir drained pasta into the sauce and serve immediately. |