Chicken Alfredo Primavera

2 Chicken breasts marinaded in a lemon garlic marinade, cooked and set aside to cool (store bought marinade is fine, or I have a recipe at the bottom of this page!)

1 medium sized sweet onion, minced

4 cloves of garlic, minced

1 red bell pepper

3 thin slices of pancetta, chopped 

1/3 cup of peas (I used frozen)

1 bunch of fresh kale chopped (or 1/4 cup of chopped spinach)

Alfredo sauce (recipe below)

Pasta - Farfalle works best, but all I had on hand was penne. Really you can use any pasta you like.

Alfredo sauce:

1/2 cup of butter

8 oz. of cream cheese, cubed for easier melting

1 clove of crushed garlic

2 cups of milk

3/4 cup grated Parmesan cheese (fresh is best, but the packaged will be fine!)

1/2 tsp Black pepper

1/4 tsp Nutmeg

Cook (either grill or bake) your chicken and set to the side

In a soup pot melt your butter over medium heat 

Add your cubed cream cheese and whisk until melted and smooth

Slowly (like 1/2  a cup at a time) add your milk and whisk to fully incorporate

Add your crushed garlic clove and reduce your heat to low

Let the sauce simmer for about 5 - 10 minutes and then remove your garlic clove with a slotted spoon

Turn the heat back up to medium high and whisk in your parmesan cheese, pepper, and nutmeg

Continue heating until your sauce has reached a desired consistency, about 5 minutes - whisk frequently.

Once it reaches the right thickness remove from heat and set aside.

At this point, salt your water and boil your pasta

While your pasta is cooking - in a large saute pan (a 5 or 6qt is ideal) heat a tablespoon of oil over medium high heat

Add your onion, garlic, bell pepper, and pancetta to the pan and saute for about 5 minutes

During this time, slice your chicken breasts into thin 1/2 inch long strips and add it to your pan

Add the peas and chopped kale

Stir in your alfredo sauce and reduce the heat on your pan to low

Drain your pasta for about 5 minutes

Add the pasta into your saute pan and mix well so that it is fully incorporated

Serve with some extra shredded parmesan as garnish if you wish!

***Lemon Garlic Marinade***

2 minced garlic cloves

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Dash of salt and pepper

Mix the above ingredients in a bowl

Place two chicken breasts in a zip lock bag and pour the marinade over them, then seal

Shake the bag so that the marinade covers the chicken, set in the fridge for 30 minutes

Remove from the fridge and shake again then place the chicken back in the fridge on the opposite side for another 30 minutes.

Cook the chicken as you prefer - I like the way they come out when grilled, but it's your choice!