Penne Chicken Alfredo Recipe Video
Penne Alfredo with Chicken & Peas is a tasty Italian main dish, it can be prepared by boiling.
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupExotic
Ingredients
1 pkg (16 oz) Italian Classics Penne Rigate No. 32, prepared per pkg directions, keep warm
1 pkg (12 oz) Food You Feel Good About Just Picked & Quickly Frozen Sweet Peas (Frozen Foods), prepared per pkg directions, keep warm
1 container (13 oz) Italian Classics Alfredo Sauce (Dairy Dept)
1 lb boneless, skinless chicken breasts
Wegmans Pan Searing Flour
1 Tbsp Wegmans Pure Olive Oil
1 Tbsp Wegmans Basting Oil
1 tsp Wegmans Butter
2 Tbsp Italian Classics Italian Blend Shredded Cheese (Cheese Shop)
Fresh cracked black pepper to taste
Directions
1. Simmer sauce on LOW in small saucepan, stirring occasionally.
2. Dust chicken with pan-searing flour; pat off excess. Heat olive oil in pan on MEDIUM-HIGH on stovetop until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook chicken 10-12 min, until internal temp reaches 160 degrees (check by inserting thermometer halfway into thickest part of chicken).
3. Add basting oil and butter to pan; swirl. Baste chicken with spoon, 1-3 min; until internal temp reaches 165 degrees. Transfer to a clean platter and slice into thin strips.
4. Add warm sauce to large bowl or pot with pasta and peas; gently toss to combine. Divide evenly on 4 plates; top with chicken. Sprinkle with shredded cheese; season with fresh cracked black pepper.
2. Dust chicken with pan-searing flour; pat off excess. Heat olive oil in pan on MEDIUM-HIGH on stovetop until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook chicken 10-12 min, until internal temp reaches 160 degrees (check by inserting thermometer halfway into thickest part of chicken).
3. Add basting oil and butter to pan; swirl. Baste chicken with spoon, 1-3 min; until internal temp reaches 165 degrees. Transfer to a clean platter and slice into thin strips.
4. Add warm sauce to large bowl or pot with pasta and peas; gently toss to combine. Divide evenly on 4 plates; top with chicken. Sprinkle with shredded cheese; season with fresh cracked black pepper.
Editors Review
Here's a quick soothing Chicken Alfredo recipe that uses ready to use alfredo sauce which is tossed with sautéed chicken and boiled pasta. If you have the ingredients handy then watch the video to whip a comforting pasta dinner.Chef
