Friday, April 19, 2013

Chicken Alfredo

Chicken Alfredo

2 chicken breasts, cooked and diced
3 to 4 sage leaves
1 red pepper, seeded and chopped (optional)
8 oz. pasta
4 Tbsp. butter
1 c. grated Parmesan
1 1/4 c. half & half
salt and pepper, to taste
pinch nutmeg

Cook pasta according to package directions.

In saute pan, add half & half, 2 Tbsp butter and half the Parmesan.  Cook on medium-low heat, stirring until mixture reduces and thickens slightly.

Add nutmeg, sage, salt and pepper.  Stir.  Add chicken and mix well.
Add pasta; mix well.  Serve with a nice tossed salad.

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