When I think of comfort food, pasta immediately comes to mind. And for some reason, I tend to crave it when I travel. Since I’m freezing my ass off in Minnesota this weekend, this savory comfy food is a welcomed treat. Don’t forget to accompany the meal with good wine and slices of crusty, garlic bread. And if you can’t find Foster Farms in your grocery store, Perdue Farms also makes a similar product.
INGREDIENTS (serves 4 hungry giants)
- 1 package of Foster Farms Savory Servings Lemon Herb Boneless Skinless Chicken Breast Fillets (4 breasts)
- 1 package (18 oz) of fresh fettuccine pasta
- 1 pint heavy cream
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup freshly grated Parmigiano-Reggiano
- freshly cracked black pepper
- Chopped fresh flat-leaf parsley, for garnish
Preheat oven to 200 degrees F.
Place marinated chicken breast fillets in a large pan with 2 tablespoons of olive oil, and sauté for 4 minutes on one side without moving. Turns breasts over and cook another 4 to 5 minutes, or until cooked when internal temperatures reach 170 degrees F. Remove cooked chicken and wrap them tightly in foil. Place them in the oven while you make the Alfredo sauce.
To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep sauté pan. Add butter and whisk gently to melt. Sprinkle in Parmigiano-Reggiano cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 4 minutes. Quickly drain the pasta and add it to the sauce pan, gently toss the noodles to coat in the Alfredo sauce.
Remove cooked chicken breast fillets from oven and slice into 1-inch strips.
To serve: Divide cooked fettuccine Alfredo onto plates. Top with cooked chicken, more sauce and sprinkle chopped fresh parsley. Serve immediately.
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