Chicken Alfredo

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You can’t go wrong with alfredo sauce… You just can’t. No, it’s not something you want to be eating once a week but when you do enjoy it, it’s heavenly. I figured today was a good day as we all wallow in the loss by the Pats.
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I make this with a variety of pastas. Tonight, I was being super lazy and used what I had. Rigatoni. If the damn football game hadn’t dominated my afternoon, I’d be making fresh pasta.

OK, and away we go….

1 1/2 cup of grated parm (if you use that crap in the green can, stop reading now)
1/8 cup of pecorino romano
1/4 cup of butter
1 cup of heavy cream
1/4 tsp of nutmeg
1/4 tsp of white pepper
1 garlic clove, crushed
1/8 cup of diced parsley
2 chicken breasts

Boil the noodles until they’re just al dente.

Meanwhile, grate the cheeses and dice the parsley.

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Steve is ‘ch-eating’…. For every cup he grates, he eats a 1/4 cup.

Add the 1/4 cup of butter to a heavy bottom pan. And stop crying about the amount of butter. You’ll forget all about it soon enough.

Add the cup of cream. Cringing? See above.
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Over low heat, whisk the butter and cream for about 5 minutes. Do not let it boil! It should be a very gentle simmer.

Add the cheese slooooowly. Whisk as you go.
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Whisk continously for 5 minutes until the sauce is perfectly smooth.

Add the nutmeg, garlic and white pepper.
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Add the parsley and the noodles and toss, very gently. Remember the baked ziti tip? If you stir this like crazy, kiss those leftovers goodbye. Toss, people, toss.

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The chicken can be made ahead of time and then added to the noodles and sauce, at the end, to heat up. I just sprinkle salt, pepper and oregano over the chicken. Add a 1/2 tbsp of butter and a tbsp of olive oil to a skillet, over medium low heat. Flip after 5-8 minutes and continue cooking for another 5-8 minutes.
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Voila! I present to you the perfect, ‘I can’t believe the Pats lost’ dinner.

Go Denver?? Ugh…

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