Prado in the Kitchen: Skillet Alfredo
Posted on Monday, June 13 2016 08:58:00 PM in POP FOOD by Alta Prado
If your inner fat kid is charge like mine is, you started thinking about dinner before you finished eating lunch, and I'm here to tell you, THERE IS NOTHING WRONG WITH THAT!! But who wants to cook a long complicated meal? No one, so here I am to save you with my One Skillet Alfredo. You probably already have all the ingredients in your kitchen. In this recipe I'm using chicken, but you can use, shrimp, or even mushrooms as your protein.
Before you say "I don't know how to cook" or "I don't have time to cook" let me assure you that if you can follow simple directions and have 30 minutes, your dish will incredible.
First let's get your area ready. It's important to make sure you have everything you need before you start cooking.
A 12 inch skillet (cast iron is better but you can use any heavy skillet.
Large pot for pasta
A very Sharp knife
* 3/4 box of bowtie pasta or penne pasta
* 4 Tablespoons Butter
* 2 whole Boneless, Skinless Chicken Breasts (shrimp or mushrooms if you prefer)
* Salt And Pepper
* Creole seasoning (unless your scared)
* 2 cloves Garlic, chopped small
* 3/4 cups low sodium chicken broth
* 1/2 cup Half-and-half
* 3 Tablespoons Heavy Cream
* 3/4 cups Parmesan Shavings Or Grated Parmesan (not shredded)
* 2 Tablespoons Fresh Parsley, Minced
Cook pasta according to package directions on the box then Drain and set aside.
Prep your garlic and parsley then set aside.
Season both sides of the chicken breasts with creole seasoning, salt and pepper Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts to pan and cook until deep golden brown on both sides and done in the middle. ( When you press on the chicken it should be firm) Remove from the skillet, and let rest while you start on the sauce.
Add the rest of butter to the skillet, followed by the garlic you chopped up . Make sure to stir the garlic around the pan to avoid burning, and cook for 1 minute.
Pour in broth, (this deglazes the pan, fancy) then let it bubble up and reduce for 1 1/2 to 2 minutes.
Add half-and-half, cream, and extra salt, pepper and creole seasoning, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
Chop up the rested chicken into strips or cubes and set aside.
When the sauce looks good ( coats the back of your spoon) remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. If the sauce gets too sticky, splash in a little broth (you may return the pan to low heat if it needs it.)
Taste it, adjust seasonings, and top with parsley you prepped and extra Parmesan until your heart and inner fat kid are happy.
The original recipe and reference photos are from http://thepioneerwoman.com/cooking/bowtie-chicken-alfredo/