Talent: Jeorgie Smith and Olivia Albers | Video by: Austin Garner, Tucker Jacob and Mason Mauro
Adapted from: Number 2 Pencil
Ingredients: Makes 4-6 servings
1 1/4 pounds raw boneless, skinless chicken breast
Salt and pepper
1 tablespoon olive oil
1 10.75-ounce can chicken broth
2 cloves garlic, minced
1 cup heavy cream
1/2 pound uncooked penne or other bite-sized pasta noodle
2 cups fresh Parmesan cheese, shredded or grated
Fresh flat-leaf Italian parsley
Steps:
- Cut chicken breast into 1-inch cubes. Season with salt and pepper to taste.
- Heat 1 tablespoon of olive oil in a nonstick skillet on medium-high heat.
- Brown chicken in olive oil. Don’t worry about cooking it all the way through; it will continue to cook in the sauce.
- Add minced garlic to chicken and sauté for one minute.
- Add chicken broth, cream and uncooked pasta. Stir.
- Bring to a boil. Cover and reduce heat to low. Simmer 15-20 minutes, covered, until pasta is tender.
- Remove skillet from heat and add Parmesan cheese. Stir until melted.
- Garnish with fresh parsley leaves. Serve and enjoy.
Special thanks to our friends at KCCI-TV, Des Moines, for use of its studio.
