Pasta Milano

What you need for a double batch (allows for plenty of leftovers):

• 2 sticks of real butter

• 1 ½ cups grated Parmesan cheese

• Half of medium size carton whipping cream (approximately 1-1/4 cup)

• 1 tsp salt

• Black pepper

• 1 box of bow-tie pasta

• 2-3 chicken breasts – sliced into strips on an angle

Here’s what you do:

• Boil bow-tie pasta

• Season chicken as you would any other time and fry (or bake, although that will add a significant amount of time onto the preparation time)

• Remove chicken from pan and place in separate dish or container and cover to keep warm

• Rinse the pan (why dirty more pans than necessary?), cut up butter into pieces and melt in the pan

• When the butter is almost all melted, add whipping cream and stir 

• Stir frequently until mixture begins to bubble (not boil, BUBBLE – you will know what it is when it happens

• Reduce heat and simmer for 6 minutes, stirring frequently

• Add Parmesan cheese, salt and pepper

• Drain pasta and spoon in sauce, mix until coated

• Stir in chicken

**Serve with garlic bread and side salad**

Best side salad

• Fresh iceberg lettuce with zesty Italian dressing

Homemade garlic bread – so easy it’s silly!

• Butter slices of white bread and sprinkle with garlic salt and garlic powder

• Bake at 375 for about 5 minutes or just until the crust is firm