Recipe: Johnny Carino's Penne Chicken Alfredo

PENNE CHICKEN ALFREDO
From: JOHNNY CARINO'S
Source: CBS19TV, Eye of East Texas, Recipes; 3/1/2006

BUILD FOR ALFREDO SAUCE:
1 quart heavy whipping cream
1 cup parmesan cheese
1 tbsp black pepper
1/4 cup whole milk

Saute heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in refrigerator until use.

BUILD FOR THE PENNE ALFREDO:
1 oz. melted butter
1/4 cup chopped cooked bacon
1/4 cup diced roma tomatoes
1 cup sliced fresh mushrooms
1/2 tsp garlic salt, salt, and pepper
1/4 cup peas
3 oz. sliced cooked chicken
4 oz. alfredo sauce
10 oz. penne pasta

In a warm saute pan combine butter, mushrooms, bacon, peas, tomatoes, chicken, and spice mixture. Saute until mushrooms are a golden brown and tomatoes begin to dissolve.

Add alfredo sauce and continue to saute until an internal temperature of 165 degrees is reached.

Remove from flame, add pasta, toss, and serve.