Chicken cappelini w/ lemon-garlic alfredo and rosemary

This is an original. Came up with it on my own. No big deal.

Serves 2

1 cup heavy cream
2 tbsp. butter
1 cup Parmesan cheese, shredded
2 garlic cloves, minced
lemon juice

2 chicken breasts, cooked
peas, cooked
tomato, diced
fresh rosemary

2 servings cappelini

Before you get started, just do the simple prep work. Cook the peas and chop the tomatoes. Done? Great.

Heat the butter over medium heat with the minced garlic until melted, then add the cream. Whisk, then add the Parmesan cheese and cook until the cheese is melted. Taste and season it with salt, pepper and lemon juice. Once you have the taste you’re looking for, add a sprig of rosemary and simmer the sauce while you do everything else.

Cook the chicken however you want to do it. I seasoned it with salt and pepper, and cooked it in a pan with a little olive oil, then sliced it after letting it rest for about 5 minutes.

To cook the cappelini, follow the directions on the box or bag. I cooked mine in chicken stock, olive oil and salt. Drain the pasta and mix with a little olive oil, salt and pepper.

To complete the dish, set the sprig of rosemary aside. Toss the peas and tomatoes in the sauce for a few minutes until warmed, then add the chicken for a minute or two to warm. Finish by tossing the cappelini into the pan to coat everything. I like to strain everything once more so it’s not too heavy and reserving the sauce if needed.

Plate the dish and garnish with the rosemary sprig (or a fresh sprig if the old one looks gross) and a lemon wedge. But don’t eat those. That’s disgusting.

Serve.

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