Bow-Tie Skillet Alfredo

Name: Bow-Tie Skillet Alfredo
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: 12 oz Farfalle (12 ounces bow-tie pasta (farfalle)); 2 pieces Chicken Breast (2 boneless, skinless chicken breasts); 0 pieces Table Salt (Salt and freshly ground black pepper); 1 tbsp Unsalted Butter (1 tablespoon butter); 1 tbsp Olive Oil (1 tablespoon olive oil); 2 cloves Garlic (2 cloves garlic, minced); ½ cup Low-Sodium Chicken Broth (1/2 cup low-sodium chicken broth, plus more if needed for thinning); ½ cup Half And Half (1/2 cup half-and-half); ¼ cup Heavy Cream (1/4 cup heavy cream); 1 cup Parmesan Cheese (1 cup good-quality grated Parmesan); 1 cup Grape Tomato (1 cup halved grape tomatoes); 4 oz Baby Spinach (4 ounces baby spinach); 2 tbsp Parsley (2 tablespoons fresh parsley, minced)

Bow-Tie Skillet Alfredo - Dinner (European)

30 minEuropean

Servings4

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Egg Free

Steps

1Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
2Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
3Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
4When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!