Chicken Alfredo

Chicken alfredo is quick, simple and delicious. The best part is that it is inexpensive to make and pasta dishes can feed a large crowd easily. The creamy sauce, sauted chicken and fresh basil in this alfredo recipe is sure to be a crowd pleaser. I always make extra and freeze some for a quick meal latter on. Use this Chicken Alfredo to top your favorite pasta or as a topping for Pizza dough.

Chicken Alfredo

• 2 pounds boneless skinnless chicken breast, diced
• 1 stick butter
• 2 cloves fresh garlic, minced
• 1 tbs olive oil
• 1/2 cup fresh grated parmesean cheese
• 1 pint half and half
• Fresh Basil (optional)

In a large skillet, heat the olive oil over medium high heat and saute the the chicken breast and garlic about 8-10 minutes or until cooked through.

Remove the chicken and cover with aluminum to keep warm. Add the butter to the pan and reduce heat to medium low. When butter is melted add the cheese and half and half, stiring constantly to melt the cheese. If cheese lumps, heat is too high. Add the basil if using. Cook for 10 minutes, allowing alfredo sauce to thicken a bit. Add chicken back to pan and cook for an additional 5-10 minutes.

Serve over your favorite pasta.

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