Page 39 - Summer 2021

Baked Chicken Alfredo
with Pesto and Sundried Tomatoes
1 tbsp. of olive oil
2 cubed chicken breasts
Salt and pepper
2 cloves garlic minced
11⁄4 cups of no-sodium chicken broth
11⁄4 cups of heavy cream
1⁄2 lb. uncooked whole grain penne pasta
11⁄2 cups parmesan cheese, shredded
11⁄2 cups fat-free mozzarella cheese, shredded 1 handful of fresh parsley, chopped
4 tbsp. of pesto
2 tbsp. of sun-dried tomatoes, chopped
On a clean cutting board, mince garlic, chop tomatoes and parsley; set aside.
On a clean cutting board, trim fat from chicken, then cut into cubes.
In a pot, heat oil and garlic, then add chicken.
Season chicken with salt and pepper.
Add broth, heavy cream and pasta. Bring to a boil.
Cover and reduce the heat to a simmer for 15-20 minutes (stir every 5 minutes).
Turn the oven to low broil.
One of Carnes’ signature dishes is her baked chicken alfredo.
Turn off heat and stir in 1 cup of parmesan cheese, pesto and sundried tomatoes.
Pour half of the pasta into a greased baking dish.
Sprinkle evenly with 3⁄4 cup of mozzarella cheese.
Pour the remaining half of pasta into the pan.
Sprinkle 3⁄4 cup of mozzarella cheese and 1⁄2 cup of parmesan cheese on top.
Broil for 5 minutes or until the cheese is golden brown. Sprinkle with fresh chopped parsley.
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SUMMER 2021 | OcONEE ThE MAgAzINE | PAgE 37