This recipe is one that Joe created. It has become a family favorite!
1 lb. boneless skinless chicken breast
1 box Barilla Penne Pasta
1 package of Baby Bella Mushrooms (sliced/see picture below)
4 oz. Cento Sliced Jalapeno Peppers
Alfredo Sauce (see recipe below or your favorite jarred alfredo sauce)
Prepare Alfredo Sauce prior to cooking chicken and allow it to simmer during preparation of other ingredients.
Homemade Alfredo Sauce
1 1/2 pints of Heavy Cream
1 1/2 pints of Light Cream
1 Stick of Butter
1 Cup of Freshly Grated Parmesan Cheese
Salt and Pepper to taste (we use McCormick Ground White Pepper)
Melt butter in a medium saucepan. Stir in heavy, light cream and parmesan cheese and simmer on low until sauce becomes thick. Add salt and pepper to taste.
Heat 2 Tbs. of extra virgin olive oil in large skillet. Cut chicken breast into bite size pieces (approx. 1 inch) and add to skillet. Cook on medium high temperature until juices run clear. Drain juice from pan.
Increase temperature to high, add mushrooms and peppers and cook until light brown. Don’t worry about the chicken drying out, as the mushrooms and peppers will add moisture.
Meanwhile, boil pasta until desired tenderness. We like ours al dente.
Drain pasta and return to pot. Gently toss in the chicken/mushroom/pepper mixture. Add Alfredo Sauce and gently stir. Spoon onto serving dish and top with gorgonzola cheese. You can add as much or as little as you desire. Enjoy!