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Chicken Alfredo

2 tbsp. extra-virgin olive oil
2 boneless skinless Harvest Haven chicken breasts
Freshly ground black pepper
1 1/2 c. whole milk
1 1/2 c. Harvest Haven chicken bone broth
2 cloves Harvest Haven garlic, minced
8 oz. Bioitalia linguine
1/2 c. heavy cream
1 c. freshly grated Parmesan
Freshly chopped parsley, for garnish

In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice.

Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add linguine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.

Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.

Remove from heat and stir in sliced chicken. Garnish with parsley.

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