Tubular ziti pasta meets a rich Alfredo sauce--cream, garlic and Parmesan--and chicken, broccoli and artichoke hearts reap the rewards.
INGREDIENTS (for 8 servings):
- 1 pound dry ziti pasta
- 3 cloves garlic, chopped
- 2 tablespoons butter
- 1 pint heavy cream
- 1 (10.75 ounce) can chicken broth
- 1 cube chicken bouillon
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- 3 tablespoons cornstarch
- 2 large heads broccoli, steamed
- 1 (14 ounce) can artichoke hearts in water
- 6 breaded and fried skinless, boneless chicken breast halves, chopped
In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!