Chicken Alfredo Penne

Creamy perfection with this Chicken Alfredo Penne, meshing together juicy and creamy elements to deliver the most satisfying dish

INGREDIENTS

• 1 lb penne pasta

• 2 chicken breasts (boneless and skinless)

• Salt and pepper to taste

• 2 tbsp olive oil

• 4 tbsp cannabutter

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 cup grated Parmesan cheese

• 1/2 cup grated mozzarella cheese

• 1/4 cup chopped fresh parsley (optional)

• 1 cup baby spinach (optional)

INSTRUCTIONS

1. Boil a large pot of salted water before adding the penne pasta and cook according to package instructions until al dente. When done, drain the pasta and set aside.

2. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat before adding the chicken breasts and cooking for about 5-7 minutes on each side or until fully cooked.

3. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.

4. In the same skillet, melt the cannabutter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

5. Pour in the heavy cream, stirring constantly. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally. Gradually add the Parmesan and mozzarella cheeses, stirring until melted and smooth.

6. Add the cooked penne pasta to the skillet with the Alfredo sauce, tossing to coat evenly. Add the sliced chicken and baby spinach (if using), stirring to combine. Cook for an additional 2-3 minutes until everything is heated through.

7. Garnish with chopped fresh parsley if desired and serve immediately while warm.