Cooking With Chef Chan

I've always been conscious of what I eat. There is until a doctor told me to eat more whole grains, whole wheat, etc.. So this is where this recipe revived from.

 

"Whole Wheat Penne Pasta with Spinach and chicken wrapped in a velvety Alfredo Sauce"

 

Ingredients:

2 chicken breast

whole wheat penne pasta (barilla)

unsalted butter

1 bag of fresh spinach leaves

1 garlic clove finely chopped

flour

parmiaggiano reggiano (real parmesan cheese)

if you can't find get the one from the cheese section of grocery store

1cup heavy cream

1 1/2 cup milk, plus more if needed (anything but fat free)

salt and pepper

 

 

Method of production:

*Fill a big pot with water and boil.

*Heat your skillet. Clean, pat dry, season chicken, and set aside until pan is hot.

When skillet is heated, add extra virgin olive oil and cook chicken. When finished remove from pan set aside and cover top with aluminum foil. (This keeps the juices in and the chicken hot)

(When chicken is done go ahead and drop pasta, Remember to salt water first.

*Preheat your skillet to low-med heat. Add 2tsp of butter to pan and 2tsp of olive oil. Add garlic saute for at least 30secs

(Make sure your pan isn't too hot garlic can burn and you have to start all over. the taste is horrible)

*Add 2 tablespoons of flour and whisk together

 (this allows you to cook the flour so it won't taste like paste)

* Slowly add the milk and whisk while pouring, Add the cream.

*Continue to whisk (it will look soupy but while it's still cooking it's gonna thicken up.) If gets too thick add more milk and whisk.

*Add your spinach to the alfredo sauce and season with salt and pepper. Let spinach cook down.

*Once spinach has cooked down add the parmesan cheese and stir.

*When pasta is cooked. Drain pasta and add the sauce and toss. You can add more cheese on top if you like