I had this pretty pasta that I wanted to use. I figured a red sauce would cover it up too much, so I decided on an alfredo sauce. What I ended up doing was sauteing minced garlic in a little olive oil, then added a whole chicken breast cut into 1-inch cubes. Once the chicken was cooked on all sides, I deglazed the pan with a little white wine and chicken broth and let that reduce. Once reduced, I added half 'n' half and let that lightly simmer until thickened, at which point I added chopped flat Italian parsley and chopped sun-dried tomatoes. While the chicken was cooking, the pasta boiled away. When the pasta was al dente, it was mixed in with the chicken and sauce. Another easy dish. I was eating in less than 1/2 hour. Unfortunately, it didn't photograph quite as well as I would have hoped... But I'll have a glass of the white wine I used in the sauce... maybe you should, too! I'm hoping I'm well enough to make it into the office tomorrow. Keep your fingers crossed!
Creamy Dreamy Clam Linguine
10 minutes ago