Chicken Penne Alfredo
4 Tablespoons Sweet Butter
2 Tablespoons Olive Oil
2 Cups Heavy Whipping Cream
2 Cloves Garlic, Minced
¼ Teaspoon Ground Pepper
1 Cup Grated Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
1 (12 Ounce) Package Penne Pasta
1 Rotisserie Chicken Chopped
1 Box Spinach Thawed and Drained
Step 1 Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.
Step 2 Stir ½ of the Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes. Add Spinach and Chopped Chicken. Stir until blended. Reduce heat to low.
Step 3 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to a large bowl. Pour sauce over pasta and toss to coat pasta. Transfer to pasta bowls and serve with garlic crostini, salad and lemonade. Serves 4