So what to eat on Christmas Eve? With all that is going on and rushing here and there to be ready for the big day my family has always turned to pasta on Christmas Eve.
I like pasta...no I LOVE pasta. I think pasta is a quick and easy solution to a yummy hearty meal. Now we usually just make spaghetti with our family sauce recipe. (Which is completely awesome, I must say. I'll post this another time.) But this time I wanted to try a richer, little more naughty pasta.
Here's this years version of Christmas Pasta.
You'll want to roast up some chicken. I used chicken tenders this time, cause that's what I had. You can use boneless skinless, or bone in breasts...anything will do. Lay your chicken on a sheet and sprinkle with salt and pepper, then drizzle some olive oil over the pieces. This makes it juicy and yummy tasting.
Once the chicken was golden I let it cool a bit and shredded it with a fork.
If you feel you have too much chicken feel free to save some for another use. I love to cook once and get to different uses out of my items!
Now cook your pasta in a large salted pot of water that is boiling.
Meantime, make the sauce.
In a saucepan combine your butter and half and half...use heavy cream if you dare!
Warm over medium heat until combined. Season with salt and pepper...I like a lot of pepper so I add a little more.
Then you add the grated Parmesan cheese...real tastes best!
Stir until melted. What can be easier than this?
Drain your pasta. Reserve a little of the pasta water just in case. Return pasta to the pot. Add the chicken and the sauce. Stir to combine. Use a little pasta water to thin the sauce if you think it is too thick.
Serve and sprinkle with a little chopped parsley, cause it's "purty" ...and "Christmasy"!!
Hope you try this!
Serves 6Prep 15 min.
Cook Time: 30 min.
1 lb Chicken tenders
salt and pepper
1 stick butter, unsalted
1 cup Half and Half
1 cup Parmesan, fresh grated
1 lb Penne pasta
Preheat oven to 350 degrees. Place chicken tenders on a sheet and sprinkle with salt and pepper, then drizzle with olive oil. Roast chicken for 30 minutes until golden brown.
While the chicken is roasting, cook pasta in a large pot according to package directions.
For the sauce: In a saucepan combine butter, half and half and warm until combined. Season with salt and pepper to taste. Add Parmesan cheese and stir until melted.
Take out chicken and allow to cool enough to handle and then shred chicken with a fork.
Drain your pasta reserving just a little pasta water in another small bowl, then return the pasta to the pot. Add the shredded chicken and the sauce. Toss to coat the pasta, using a little pasta water if needed to thin the sauce to the consistency you like.
Serve and sprinkle with a little parsley.