In the Kitchen With Mattie

Hubby works a long shift on Saturdays so I have dinner alone and use that time to eat things that I like and he doesn’t, I also usually bring him something to eat so he doesn’t have to go in search of something outside. I happen to like to indulge in something with a cream sauce once in a while, hubby doesn’t like anything with cream sauce so I save this once every three month splurge for those nights I eat alone. I wasn’t planning on tonight being my splurge night but the dish came about from the little bits and things I had here in the fridge, I was going to have the one lonely chicken breast I had here but then got to really looking in the fridge to see what I could have with it and WA-LA this is what I came up with.   Because I love vegetables I guess you could say this is a little better than just having the alfredo without any veggies, but you shouldn’t probably be eating alfredo in the first place if you are trying to be healthy. However once every three months or so I am sure will not be the thing that kills me so I will continue to enjoy my little splurge!

                                     Penne Alfredo With Grilled Chicken and Veggies

1 boneless, skinless chicken breast grilled and diced

1 cup mixed veggies, I used broccoli, peas, carrots and sun dried tomatoes

       I had these already cooked from dinners during the week, use any

       combination you have on hand

1 clove roasted garlic (one of those things I always have in the fridge)

1 tablespoon butter

1 1/2 cups heavy cream

1 cup fresh grated parmigiano reggiano, use the best and grate it fresh, you’re worth it

4 ounces penne or other pasta, cooked al dente, drained and rinsed

fresh ground pepper, salt if needed

Put the cream, garlic,fresh ground pepper and butter into a medium skillet and place over medium high heat, bring to a boil and then lower to a brisk simmer. Simmer for 5-10 minutes, until it begins to thicken.  When it has thickened a little add the pasta and cook for 5 minutes, add the chicken and vegetables and simmer until they heat through. Remove from the heat and put about 3/4 of the parmesan into the pan with the pasta, mix it well into the pasta and sauce, taste to see if it needs salt, chances are the parmesan is salty enough. Place pasta on plate and top with more parmesan……….sit and enjoy the splurge.