Cookbook:Chicken and Pasta Alfredo

Chicken and Pasta Alfredo
Category	Pasta recipes
Difficulty

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Ingredients

• 1 ½ cups shredded cooked chicken, reheated
• 2 cups uncooked farfalle pasta

• 1 ½ oz fresh shredded Parmiggiano-Reggiano cheese
• ¼ cup unsalted butter, divided
• ¼ cup heavy cream
• 4 oz (115 g) grated mozzarella cheese
• ½ tsp minced garlic
• 1 ½ tbsp all-purpose flour

Procedure

1. In a gallon (4 liters) of boiling salted water, cook pasta to al dente.
2. Drain pasta and rinse with cold water. Toss with chicken and set aside.
3. Melt 2 tbsp butter in a medium saucepan over medium high heat. Once bubbling ceases, add flour and cook, whisking continuously until mixture turns light blonde in color.
4. Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm.