Chicken Penne Alfredo

Name: Chicken Penne Alfredo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1/2 lb penne rigate, uncooked; 3 chicken breast halves, cut into bite size chunks; 2 medium red bell peppers, sliced into strips; 1 small onion, sliced into strips; 1 teaspoon red pepper flakes (optional); 1 (5 ounce) can sliced mushrooms, drained; 10 black olives, sliced; 3/4 cup fresh basil leaf, coarsely chopped; 3 tablespoons olive oil, divided; 1/2 cup pine nuts; 1/2 cup chopped fresh parsley or 1 tablespoon dried parsley; 1 cup heavy cream; 1/2 cup butter or 1/2 cup margarine; 1/2-3/4 cup parmesan cheese; 2 tablespoons cream cheese; 1 teaspoon garlic powder

Submitted by BETHANY T.

"I came up with this recipe last night. I do have to credit "Colorboyswife" recipe #43423 for the wonderful sauce. This would also be easy to make for a crowd. It looks pretty and tastes divine!"

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Ready In:: 45mins
Ingredients:: 16
Serves:: 8

ingredients

¹⁄₂ lb penne rigate, uncooked
3 chicken breast halves, cut into bite size chunks
2 medium red bell peppers, sliced into strips
1 small onion, sliced into strips
1 teaspoon red pepper flakes (optional)
1 (5 ounce) can sliced mushrooms, drained
10 black olives, sliced
³⁄₄ cup fresh basil leaf, coarsely chopped
3 tablespoons olive oil, divided
¹⁄₂ cup pine nuts
¹⁄₂ cup chopped fresh parsley or 1 tablespoon dried parsley
For the Sauce
1 cup heavy cream
¹⁄₂ cup butter or 1/2 cup margarine
¹⁄₂ - ³⁄₄ cup parmesan cheese
2 tablespoons cream cheese
1 teaspoon garlic powder

directions

Cook pasta according to package directions.
Meanwhile, make sauce.
Melt butter, heavy cream and cream cheese.
Add parmesan cheese and garlic powder.
Simmer for 15 to 20 minutes over low heat.
Heat 1 tbs olive oil and toast pine nuts until golden brown. Drain on paper towel and set aside.
Add remaining oil to the pan and sauté onions for 2 minutes.
Add red peppers and pepper flakes and sauté until onions are translucent.
Add chicken pieces. Sauté until chicken is cooked through.
Add mushrooms, olives, basil and parsley.
Stir in sauce and pine nuts.
Drain pasta, and stir into mixture.
Let simmer for a few minutes.
Serve and enjoy!

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Reviews

Loved this recipe! The only thing that I did different was to use fresh mushrooms. I also used twice the sauce! My husband is not fond of me testing recipes, but even he said the recipe was a keeper!

bel007
Don't turn out very good!!

lexy20
Fabulous! I took this to a birthday party last night and everyone raved about how beautiful it looked and how divine it tasted. Several people commented on how especially nice the pine nuts were. I think it is a very flexible recipe because I had to adapt it quite a bit for what I had on hand and it was still great. For the sauce, I used half and half, no cream cheese, and a rounded cup of parmesan. I sauteed the onions, red pepper flakes, (and some chopped garlic) for a few minutes, addedthe the chicken breasts whole and sauteed until cooked through. After removing the cooked chicken, I added fresh mushrooms (lots), olives, and dried parsley and basil to the onions and sauteed until the mushrooms were just barely soft. (When I have fresh basil, I think it will be even better; but the dried leaves worked.) I did not have the red bell pepper, so added chunnked tomatoes just before adding the sauce to the vegetables. Before constructing, I cut the chicken breasts in half. Then I put the cooked penne (whole wheat) in the bottom of a baking dish. I poured half of the sauce and vegetable mixture over the pasta and gently tossed it; placed the chicken breast pieces on top, then poured the remaining sauce on top of the lot. I did not cook the casserole any more, but I did transport it in a thermal carrier and put it in a warm oven to Thanks for a real winner! keep until it was ready to serve at the party.

Donna M.