Biaggi's Farfalle Alfredo |
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Prep Time: 2 Minutes Cook Time: 8 Minutes |
Ready In: 10 Minutes Servings: 1 |
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A chef from Biaggi's Italian Restaurant in Salt Lake City demonstrated his method for making this entree on a cooking segment of the local television news. Biaggi's menu states: Grilled chicken, bowtie pasta, roasted peppers, crispy Italian cured ham, sautéed red onions and peas tossed in our Alfredo sauce with asiago cheese. I can't wait to try this yummy dish! Ingredients:
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 |
Directions:
1. 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.
2. 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.
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