Why alienate when you can italianate
So, on my journey of trying to be house’s Chef, making different cuisines every other day, after exploring southern cuisine my plane of exploration landed in Italy. According to multiple surveys Italian cuisine is number one in world so this journey would have been incomplete if I didn’t explore the Italy for my next cuisine. This time I decided to make pasta , but I wanted to make a traditional one so I did my research and found a recipe which didn’t require hours of preparation or me being a professional chef. The recipe was simple and didn’t require a lot of fancy ingredients. I succeeded in cooking Traditional Italian Pasta and it actually turned out very well so I decided why not share it with you all. FUN FACT- October 25 is World Pasta Day and January 4 is National Spaghetti Day. Also there is World Pasta Congress in which experts from all over the world come to discuss the glories of pasta. Here is the recipe and I assure you that it would be worth your time. INGREDIENTS • 1 pound(500 g) skinless, boneless chicken breasts • salt and black pepper, to taste • 2 tablespoons butter • 1 teaspoon minced garlic • 4 cups chicken broth, preferably low-sodium • 1 package (1 pound) penne rigate or ziti • 1 1/2 cups heavy (whipping) cream or half-and-half, warmed • 1 cup freshly grated Parmesan, plus more for serving • 1/4 cup chopped fresh flat-leaf parsley (optional) PREPARATION • Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. • Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, for about 4 minutes (the pieces don’t have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate. • Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add garlic to the pan and sauté over medium heat until you can smell it, 30 seconds tops. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, for about 8 minutes. .• Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more. • Stir in the Parmesan until well incorporated, and adjust the seasonings. • Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table. Alfredo Add-Ins • When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot. Try it and surprise your family n friends!