Macaroni with Chicken and Sun Dried Tomatoes Recipe
Ingredients
| Elbow macaroni | 12 Ounce | |
| Whipping cream | 1 1/4 Cup (16 tbs) | |
| Chicken | 1 Cup (16 tbs), roasted | |
| Tomatoes - 3 tablespoon chopped, drained, sun-dried, packed in oil | ||
| Garlic | 2 Teaspoon, minced | |
| Butter | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Nutmeg - pinch | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a large pot of boiling salted water, cook macaroni 8 to 10 minutes such that al dente.
2. To prepare the sauce, in a large saucepan, bring cream, chicken, sun-dried tomatoes and garlic together to a boil, reduce heat to low and cook 5 minutes.
3. Stir in butter, Parmesan and nutmeg, remove from heat and season to taste with salt and pepper.
SERVING
4. Toss drained pasta with sauce and serve.
1. In a large pot of boiling salted water, cook macaroni 8 to 10 minutes such that al dente.
2. To prepare the sauce, in a large saucepan, bring cream, chicken, sun-dried tomatoes and garlic together to a boil, reduce heat to low and cook 5 minutes.
3. Stir in butter, Parmesan and nutmeg, remove from heat and season to taste with salt and pepper.
SERVING
4. Toss drained pasta with sauce and serve.
Chef
