|
Instructions
Cut the
cream cheese into cubes then get those to room temp.
Begin with the chicken tenders. Remove the white tendon if
desired. In a pan cook with a tablespoon of butter. If you have an
instant read thermometer stop cooking when they exceed 150F
internally. Remove from pan. Cut to bite size when done. They will
be tender and juicy at that point. Add cut vegetables and cook to
desired softness.
Melt the butter in a large skillet or saucepan and saute the
minced garlic slightly to reduce sharpness, then add the heavy
cream.
Warm that over low heat and add the cream cheese cubes, whisking
as it melts to a smooth consistency. Add
the garlic powder, Italian seasoning, salt and pepper. Continue to
whisk as you add the grated Parmesan cheese
Bring to a simmer and continue to cook for about 3-5 minutes or
until it starts to thicken. Do not boil. It will break if boiled,
so take off heat if it starts to. When thickened add the chicken
and vegetables and stir until coated. Remove from heat so as not
to cook chicken and vegetables further.
Cook pasta in salt water for the recommended time or to the
tenderness you prefer.
|
