Colorful Chicken Alfredo

I always hoped I would someday enjoy the art of cooking. I have never really cared that much for cooking before, but it was wedged its way into my life. It all started when Brandon and I were dating and he told me that he "hates" eating out. He would choose a thrown together dinner at home over a 5-star restaurant.

That being said, I hardly ever cooked for us during the dating/engagement process. Lately though, I have come to love cooking. Maybe it's the idea that I am able to have an impact on how healthy we eat when I cook, who knows? Regardless, I love it now and I'm always looking for a good recipe to try and this one is no different! I got this recipe from one of the blogs I frequent, Kevin and Amanda, and I used her pictures for this (she had good daylighting and the sun starts to set earlier these days, I was only able to come away with about 4 good pictures of my own.. when we buy a house with a bigger kitchen, I'll be more inclined to take more pictures). I had this recipe printed out and on my desk for two weeks waiting to make it, and it was well worth it!

This dish is SO good. The colors and flavors are just amazing together. It's so fun to make and smells delicious

First off you'll need the following:

1 lb chicken breast - I used boneless, skinless because that's what I had, but she used bone in so you can do whatever you prefer
9-10 bouillon cubes (or 3 tsp bouillon granules if you don't like to peel the wrappers)
2 cups farfalle pasta
1/2 cup reserved chicken broth
4 tbs butter, divided
1 cup half and half
1 clove garlic, minced
1/2 cup grated parmesan cheese
1 red, 1 yellow, and 1 green bell pepper
6 leaves fresh basil
salt and pepper

Start by placing the chicken and the bouillon cubes (or granules) in a large pot with 2 quarts of water and bring to a boil. Let simmer over Medium heat for 20 minutes.

While the chicken is simmering, take the 3 bell peppers and julienne them, or slice them into small strips.This recipe serves 2-4 people, depending on the serving size, so I only used about half of the peppers. The rest I placed in a plastic bag to freeze for the next time I'll need them.

Aren't the colors so beautiful?

When all the the bell peppers are sliced, and the chicken is done, remove the chicken and place on a plate to cool. Grab your wire mesh strainer and get to straining that chicken broth. You'll only need 1/2 a cup, so you can freeze the rest if you want, but if you're the wife of a hunter, you know that freezer space is limited due to fish and dove breasts this time of year.
After you've strained the broth, you should probably go ahead and get those noodles going with a dash of salt.
Now, place three tablespoons butter and your 1/2 cup of chicken broth in a pot to begin the sauce.

Let the butter melt completely and stir to combine the two. Then add 1 cup of half and half to the mix, whisking periodically. After the half and half, add the minced garlic, 1 tsp salt and 1 tsp pepper and then slowly whisk in the Parmesan cheese. Simmer on medium low heat, whisking occasionally.

Now for the bell peppers, melt 1 tbsp butter in a pan over medium high heat and start the bell peppers. While you're cooking the peppers, go ahead and cut up the chicken that should be cooled by now. Continue to saute the peppers until they are crisp tender like this, but don't forget to stir the sauce!Once the peppers are finished, add the chicken to the skillet and sprinkle with salt and pepper. Then add the creamy sauce to the mixture, turn down the heat and let simmer.
Drain the noodles and place them in a large bowl. Pour the alfredo cream sauce over noodles and toss to combine. If you're feeling fancy, chiffonade 6 leaves of basil and sprinkle them on top. And Viola!
Print this Recipe.

I hope you enjoy this recipe as much as I did!