Penne Pasta in Alfredo Sauce and Chicken with White Wine
Having cystic fibrosis means I have to eat A LOT! Personally, I have to consume about 3,000 calories a day to maintain my body weight over 110lbs. Cystic fibrosis involves a lot of digestive issues that can be extremely uncomfortable and bothersome. We have to find creative ways to take in calories while making tasty dishes. I personally cannot eat a lot of fat or digest it well because it causes me a great deal of pain.
This recipe is creamy, delicious, and full of flavor
I love pasta!! Who doesn’t? It’s a great way to take in calories and keep you full for a long time. I love cooking and finding yummy ways to keep my CF belly happy and content. My husband loves this recipe as well and I hope you find this meal delicious and a great way to enjoy a pasta dish with your family and friends, CFers and non-CFers alike!
Makes 6-8 servings
Prep & Cook time: 30-40 minutes
Ingredients for chicken alfredo pasta
- 6 oz skinless boneless chicken breasts
- 2 tablespoons garlic powder
- 4 tablespoons butter
- 1/2 cup cilantro or coriander leaves
- 15 oz alfredo sauce
- 1 pound (16 oz) box of penne pasta (I prefer the brand Barilla)
- 1 tablespoon Goya all-purpose seasoning
- 16 fl oz white wine (I prefer Tisdale Moscato)
Directions for chicken alfredo pasta
- Let’s begin! First, take your 2 chicken breasts and cut them into small square pieces. You want to be able to create small bite-size pieces. After you have your 2 chicken breasts cut up, move them into a bowl and season them with Adobo and garlic powder and mix well.
- The next step is preparing the skillet for the chicken. Take your skillet over medium heat to get the skillet nice and hot. The skillet is ready when you can have your hand over the skillet and feel some heat. Add the butter and the white wine and let it simmer. The butter should be melted and you can use a spoon to ensure the wine and butter are thoroughly mixed together.
- While that is working you can prepare your pot for the penne pasta. Over medium heat, add about 5 to 6 quarts of water and bring to a boil. Return to the skillet to add the chicken pieces to the white wine and butter sauce and let it cook. At this point, I like to add the cilantro/coriander and use my spoon to mix it well and then I turn the heat to low and cover it so it can cook tenderly and the chicken can absorb as much flavor as possible.
- I now add the pasta to the boiling water and let that cook for another 15 minutes until it is al dente. Once the pasta is ready, drain it and put the drained pasta back into the same pot you used to cook it. I immediately take the alfredo sauce and begin stirring that into the pasta over low heat so the sauce can render perfectly into the pasta.
- Turn off the skillet with the chicken and with a spoon add the chicken and some of the white wine and butter sauce into the pasta as well for a bit of moisture and flavor. I do not add all the wine sauce at once because you don’t want to drown the pasta and ruin the alfredo sauce. You can mix the chicken into the pasta and turn off the stove.
- Serve with a delicious piece of garlic bread or have the pasta as is!
- calories: 728
- carbohydrate: 81g
- cholesterol: 89mg
- fat: 21.1g
- fiber: 8g
- potassium: 279mg
- sodium: 1706mg
- sugar: 6.3g
Disclaimer: Cystic-Fibrosis.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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