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2. Meanwhile, season the chicken breasts liberally with salt, pepper, and mixed herbs. Grill the chicken on medium-high heat for about 6 to 7 minutes per side, or until it is fully cooked and no longer pink inside. Once done, let the chicken rest for a few minutes, then slice it into strips.
3. In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until it reaches al dente texture. After cooking, drain the pasta, but remember to reserve 1/4 cup of the pasta water for later.
4. To create the creamy sauce, melt butter in a large skillet over medium heat. Add the remaining minced garlic and sauté it for about 1 minute until fragrant. Pour in the heavy cream and stir in the grated Parmesan cheese, dried Italian herbs, salt, and pepper. Simmer the sauce for 3 to 5 minutes until it thickens slightly.
5. Now, add the cooked penne pasta to the skillet along with the reserved pasta water. Toss everything together until the pasta is well coated with the creamy sauce.
6. To serve, plate the creamy pasta, top it generously with sliced grilled chicken, and arrange the crispy potatoes alongside. Enjoy this scrumptious meal!
Nutritional Information:
This recipe serves approximately 4 people and is rich in protein, calcium, and carbohydrates. It contains around 550 calories per serving, depending on portion size.
Time: Preparation time: 15 minutes | Cooking time: 30 minutes.
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