So, Kyncade told me that this last week was the most delicious week of dinners our marriage has ever seen...And it was all thanks to Pinterest. I made southwest chicken wraps (which I blogged about previously), pulled pork sandwiches, chicken enchiladas, baked ziti, and...
Penne Alfredo with Bacon and Broccoli.
Picture courtesy of Buns In My Oven
This meal is light, delicious, easy, and quick to make. I had never made alfredo sauce before, but with this recipe it was not difficult or time consuming. This alfredo was very light, which was also nice. This would be a great summer dish, but is great any other time of the year as well. Here is the recipe, courtesy of Buns in My Oven--Enjoy! (P.S. We halved this recipe for the two of us.)
1 pound penne pasta
2 heads chopped broccoli (about 2 cups)
5 slices bacon, diced
1/2 cup (1 stick) butter
1 cup heavy cream (about 1/2 pint)
1 1/2 cups grated parmesan cheese (not the powdery stuff)
1/2 teaspoon garlic powder
salt and pepper, to taste
grilled chicken (optional)
1. Bring a large stock pot of water to a rolling boil. Cook pasta according to package directions.
2. While pasta is boiling, fry the bacon until crisp. Add the broccoli florets and cook, stirring occasionally, for about 5 minutes or until they are tender-crisp.
3. Meanwhile, in a small saucepan, add the butter and heavy cream until heated through and the butter is melted. Add in the Parmesan cheese, garlic powder, and salt and pepper. Stir until the cheese is thoroughly melted and sauce is a smooth, creamy consistency.
4. Drain pasta when done and add to a large serving bowl. Pour in the bacon and broccoli and toss it with the penne. Pour the alfredo sauce over the penne and stir until combined.
5. Serve topped with sliced grilled chicken, if desired.
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