Biaggi'S Farfalle Alfredo
- 1/8 cup prosciutto or 1/8 cup bacon, cut into 1/2-inch pieces
- 1/8 cup diced red onion
- 1/4 cup sliced grilled chicken or 1/4 cup sliced baked chicken
- 1/8 cup diced roasted red pepper
- 1/4 cup chicken stock
- 1/2 cup alfredo sauce
- 1/8 cup frozen peas
- 1 1/2 cups cooked farfalle pasta or 1 1/2 cups pasta, of your choice cooked al dente
- 2 tablespoons fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
- 2 tablespoons fresh-grated asiago cheese
- Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
- Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.
bacon, red onion, chicken, red pepper, chicken stock, alfredo sauce, frozen peas, pasta, parmesan cheese, freshgrated asiago cheese
Taken from www.food.com/recipe/biaggis-farfalle-alfredo-170441 (may not work)