|Creamy, cheesy, garlicky? Yes, please!|
I had a dream about this the other night.
No, really! It came to me in a dream, I had to make it in real-life.
I often play around with cream sauces and pasta, but this one was a concrete recipe in my head when I woke up hungry.
It must be because I've been considering making a video for the Real Women of Philadelphia competition. (God help us all..) I also won a brand new Kraft/Philly Real Women apron from Sweetopia.
It's like, a sign.
A potential $20,000 sign.
Too bad I hate being in front of the camera. I'm perfectly comfortable being behind it.
Alas, since I probably won't have the cojones to make a moving pictorial of myself, I'll share my recipe here, with you.
*Warning: This isn't really a heart healthy/low-cal sauce. At all. That might be what makes it soooooo good though.
Chicken Alfredo Farfalle
1/4 C Butter
1 Tub Philadelphia Herb & Garlic Cream Cheese
1 1/2 C Heavy Cream
2 C Grated Parmesan Cheese (The not-in-a shaker kind. Reserve a little for garnish.)
1 C Shredded Mozarella Cheese
1 Clove Minced Garlic (I grate mine with a rasp since I don't have a press and tiny fingers like to reach up on my counters to grab knives sight unseen..)
2 cooked, chopped, boneless skinless chicken breasts
Chopped Green Onion (For garnish and extra flavor.)
Box of Farfalle Pasta
Cook pasta according to directions. While it's boiling, prepare your cream sauce.
In a heavy saucepan on medium heat, melt butter. Add garlic and cook about 30 seconds.
Add cream cheese and stir until melted and creamy. Stir in whipping cream until all ingredients are blended and smooth.
Dump (classy term, right?) all of the cheese in and stir to coat. Sauce will thicken as it cooks and all of the cheese melts, you can now cook over medium-low heat until it's done.
When the sauce has thickened, toss in the chopped chicken just until heated through.
Top cooked pasta with a generous serving of sauce, top with green onion and cheese, and
slather on gut enjoy!