Firecracker Chicken Alfredo
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Italian
- 1 lb penne pasta
- 1/4 cup Brummel & Brown spread
- 2 tbsp extra-virgin olive oil
- 1 yellow onion diced
- 2 tsp minced garlic
- 1.5 lbs chicken breast chopped
- 15 oz Alfredo sauce
- 1/2 cup grated Romano cheese
- 1/2 cup heavy cream
- 2 tbsp ground cayenne pepper
- 1 tsp salt
- 1 tbsp ground black pepper
- 1/4 cup parsley flakes
- 1 red bell pepper diced
- 1/2 lb portobello mushrooms chopped
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes.
Stir in garlic, along with red pepper and mushroom (both optional); cook over medium-high heat until soft, about 2 minutes more.
Stir in the chicken, and cook until white on all sides, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until sauce is thickened and chicken is fully cooked, about 5-7 minutes.
Season with parsley flakes, cayenne, salt, and pepper to taste. Stir drained pasta into the sauce and serve immediately.
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