Friday, March 23, 2007

Pasta Melissa

After much waiting and anticipation, the recipe that is long overdue, here it finally is:

1 lb bow tie pasta
2 chicken breasts, cut into bite size pieces
2 T olive oil
2 cloves garlic, minced
1 stick butter
8 oz. mushrooms, sliced
1 pint half-and-half
6 oz. Parmesan cheese
4 Roma tomatoes, diced
handful pine nuts
salt & pepper to taste

Cook pasta according to package directions. While pasta is cooking. cook chicken in 1 T olive oil. Remove. Cook mushrooms in other 1 T olive oil with the garlic. When pasta is cooked, drain and return to pot. Put on stove over low heat. Add butter, when melted add chicken and mushroom/garlic mixture. Add half-and-half to get the consistency of a creamy Alfredo sauce (you will need most of the half-and-half). Stir in the tomatoes, pine nuts and cheese; heat through, about 5 minutes. Season with salt and pepper.

*This is similar to Pasta Milano at Macaroni Grill, hence the name.

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