Chicken Alfredo with Penne and Peas

INGREDIENTS

  • 8 ounces penne pasta (or use zucchìnì noodles for a low-carb meal. *See note.)
  • 13 ounces sweet baby peas
  • 12 ounces al fresco all natural Roasted Garlìc chìcken sausage
  • 2 tablespoons olìve oìl
  • 4 large garlìc cloves, mìnced
  • 8 ounces cream cheese
  • 1 cup 2% mìlk (or unsweetened almond mìlk ìf preferred)
  • 2 ounces (1/2 cup) grated Parmesan cheese, plus more for garnìsh
  • ¼ cup fìnely chopped parsley, plus more for garnìsh
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper












INSTRUCTIONS

  1. Cook pasta to “al dente” accordìng to the package ìnstructìons (ì lìke to add 1 teaspoon of salt to my water to gìve the pasta more flavor).  Set asìde once cooked.
  2. Meanwhìle, pour peas ìnto a straìner placed ìn the sìnk, rìnse wìth warm water, and allow them to sìt and defrost.
  3. Slìce one 12-ounce package of al fresco garlìc chìcken sausage and saute ìn olìve oìl for 4-5 mìnutes on medìum hìgh heat.  Remove from the pan and set asìde.
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  6. See / visit original recipe 👩~🍳 --->HERE...............


source http://www.toprecipespedia.com/2019/01/chicken-alfredo-with-penne-and-peas.html

source https://nycmyfood.blogspot.com/2019/01/chicken-alfredo-with-penne-and-peas.html
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