Creamy Chicken Alfredo Pasta with Tomatoes (Served with Brooklyn lager beer)

Creamy Chicken Alfredo Pasta with Tomatoes (Served with Brooklyn lager beer)

Ingredients

·         4 cloves of garlic, crushed

·         1 small jar (3-4 oz) sun dried tomatoes in oil, alternatively you may use 3-4 oz fat-free sun dried tomatoes

·         2 tablespoons oil from the sun dried tomatoes jar (or vegetable oil)

·         1 red bell pepper, properly cleaned and sliced

·         1 yellow bell pepper, nicely cleaned and   sliced

·         7 to10 sprigs of asparagus

·         8 oz penne pasta  

·         1 cup grated Parmesan cheese

·         1 tablespoon of basil (if you are using dry basil),but  if using fresh basil you may add more

·         1/4 teaspoon of crushed red pepper flakes (you may add more to taste)

·         1/2 cup reserved cooked pasta water  

·         Salt

·         1 lb grilled chicken breast must be sliced into strips

Instructions

1.      If using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them.

2.      In a large pan, on high heat, put garlic and sun-dried tomatoes (drained from oil) in two tablespoons of oil for 1 minute until garlic is aromatic. Add the rest of vegetables (asparagus, each sprig cut into 3 slices, and sliced bell peppers), sprinkle with a small amount of salt, and cook on medium heat for 2-3 minutes until they soften just a little

3.      Bring a large pan with water to boil and cook pasta according to instructions. Preserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).

4.      Add half and half to the skillet with vegetables then bring to a gentle boil. Then, add grated cheese, mix it with 1/2 and ½ as it is boiling for only thirty seconds until it begins to melt, and then reduce heat right away.   If the sauce is too thick - don't worry – you can add some cooked pasta water. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.

5.      Add cooked pasta to the skillet with the creamy sauce, and stir to combine.

6.      Add about half cup kept cooked pasta water because the creamy sauce will be too thick (do not add all water at a time - you may need few or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with the salt red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

7.      Top with grilled chicken breasts, sliced into strips - or stir them into pasta.

Finally enjoy the delicacy with Brooklyn lager beer.