Creamy Garlic Linguine
- Prep Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 servings
Ingredients
- 1 pound chicken tenderloins
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1 pound Alessi Organic LinguineAdd Alessi Organic Linguine to cart
- 1 tablespoon Alessi Extra Virgin Olive Oil
- 1/4 cup butter
- 1 cup heavy cream
- 2 teaspoons Alessi Garlic Puree
- 1 1/2 cups grated Parmesan cheese
- 1/4 cup parsley, finely chopped
Directions
Preheat oven to 400. Place chicken on baking sheet and season with salt and pepper. Bake chicken for 30-35 minutes until done, then shred.
Cook pasta according to package directions. Drain, return to pot and toss with olive oil to prevent sticking.
Melt butter in a saucepan over medium-low heat. Add cream and simmer for 5 minutes. Add garlic and ΒΌ cup cheese at a time, while whisking. Stir in half of the parsley and season with salt and pepper. Pour sauce over pasta and add shredded chicken. Mix well.
Garnish with remaining parsley.