I will give credit this recipe to Ms. Rachel Ray. I love Rachel Ray since her 30 minutes meal section in Food Network. She taught me efficient ways around the kitchen. This is my first time to cook this pasta meal. Chicken Alfredo Pasta is one of the pasta I ordered in Yellow Cab Co. for around like 280 pesos but it’s my time to create it with Rachel Ray Show and Siri Pinter’s recipe. I used Penne pasta here but you can use Spaghetti or any bite size pasta.
2 boneless, skinless chicken breasts
Salt and pepper
3 tablespoons olive oil — I used coconut oil since that’s what we have it.
2 cloves of garlic, finely chopped or grated
1 1/2 cups chicken stock — I just used my own chicken stock when I boiled chicken breast for my chicken potato salad
1 cup heavy cream — Nestle Cream in can is the one I used since that’s easier to find in our local market.
1/2 pound penne pasta uncooked
1 sprig basil
2 cups grated parmesan cheese — Parmesan Cheese is expensive here so I used the regular Eden Cheese.
Medium high heat POT
Grease your pot with oil and then put your chicken in until it was a bit brown in outside. Put your garlic until you smell it and then a pinch of salt and pepper (to taste). Pour your chicken stock and heavy cream. Put the spring basil it. Give it a stir to blend. Put your penne pasta and cook it for 15 minutes.
To make your sauce creamier, put the cheese after everything is already cooked. It works like a magic. I have learned it from them.