Page 43 - 2016TOHCookbook
P. 43
Basil Chicken Pasta
Beliveau Family | WINCHESTER, MA
“This recipe is easy to make and very tasty. It’s a dinner favorite in the Beliveau
household.” GINA BELIVEAU
INGREDIENTS
Serves 4 to 6
1 (12-ounce) package rotini or penne pasta
2 tablespoons unsalted butter
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes 3 garlic cloves, minced
1⁄2 teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
1⁄4 cup grated Parmesan cheese
1 cup broccoli florets, steamed (optional)
PREPARATION
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain well in a colander.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the chicken and garlic and sauté until lightly browned and juices run clear. Stir in the pepper, basil, heavy cream and Parmesan cheese. Bring to a boil, then lower the heat to medium-low and simmer for 3 to 4 minutes.
3. In a large bowl, toss the pasta with the basil sauce and broccoli, if using, and serve.
TASTE OF HOME | PAGE 35
