2 Chicken Breasts, browned and chopped
2 cups chicken broth
2 garlic cloves, minced
1 cup heavy cream
¼ teaspoon white pepper
¼ teaspoon salt
1½ cups grated Parmesan cheese
1 lb Penne Pasta, cooked
In a medium sauce pan over medium heat add broth, garlic,
cream, pepper, and salt.
Bring to a low boil and reduce heat to medium low and simmer
for 8 minutes.*
Remove from heat and slowly add cheese.
Return to stove on low and cook for 2 to 3 minutes, stirring
constantly.
Serve hot.
*If you want a thicker Alfredo, or it doesn’t reduce to the
correct thickness, make a slurry of 3 tsp corn starch and 2 tsp water. Add to
boiling sauce and stir or whisk constantly until desired thickness.
