I’m just so stinkin’ excited to share my latest bargain with y’all. I can hardly stand it. Last week I was minding my business, scrolling down my Facebook page when I saw a post from Laurie, The Passionate Penny Pincher. (she uses coupons and shops sale ads and passes on the information to help others to budget their money.) Anyway back to my cookware. It was for a 10 piece set by Rachael Ray and the price was…Wait for it…$28! (I KNOW!) The only stipulation was that you had to pick it up from Wal-Mart in their Site to Store department. I jumped right on that little deal, let me tell ya and I couldn’t be happier.
Isn’t it pretty? and such a steal. I LOVE IT!
I have been wanting to purchase a new set of cookware for some time now and although I’d have preferred to have them in RED! (Red is my signature color.) I am very excited about my purchase. I have Rachael’s 2-piece Everyday Pan Set that I bought around Christmas time on QVC (for way more than $28.) So I knew that it would be the best quality. Now to try these puppies out!
Today I’m sharing a Pioneer Woman ~ Ree Drummond recipe with you. It’s her Bowtie Chicken Alfredo recipe. Ree and Rachael are friends at The Food Network. I saw them together on the Thanksgiving Special last year. But that’s not why I am making this recipe. I’m making this recipe because I’ve tried it before and it’s divine and because Ree likes to cook with wine. She is from Oklahoma you know, and I used to live in Tishomingo, Oklahoma, so we were the same as neighbors. Oklahoma is OK, well except when OU plays against a Texas team in sports. Then I have to root for the Texas team. Because, you can take the girl out of Texas but you can’t take Texas out of the girl! Oh sorry, I started dancing around that bush again guess I need to get to the point and get to cookin’ LOL.
Grab a glass of your favorite wine and join me in the kitchen. My favorite right now is Arbor Mist White Pear Pinot Grigio. The little frozen cocktails are awesome. I cook with a box wine that is more suitable for cooking. I don’t like dry wines and I don’t think sweet wines would taste so good in my savory food.
This is how I made Bowtie Chicken Alfredo:
I cooked the bowtie pasta in salted, boiling water according to package directions. Then drained it and set it to the side.
I seasoned the boneless, skinless chicken breasts liberally with my new go-to seasoning. KC Masterpiece BBQ Seasoning. But you use whatever you like. It’s your chicken. 🙂
I melted 2 T. margarine (you can use butter if you prefer) in a skillet over medium-high heat.
Then I placed the seasoned chicken in the skillet to brown.
While the chicken was browning I minced a couple cloves of garlic. You could also use the stuff in the jar if you want. But, I have recently gotten pretty good at chopping (a good knife helps) and it’s therapeutic for me. 🙂
After the chicken was browned on the first side I turned it over to cook on the other side.
While waiting on the chicken to finish browning I got the remaining ingredients ready to go. After the chicken browns the rest of the preparation goes pretty fast. I wanted to be prepared. 🙂
I used ordinary Grated Parmesan Cheese and mine turned out just fine. I have used the shredded kind before but I didn’t notice much difference in the outcome of the recipe so I opted for the least expensive.
After the chicken had finished browning I removed it from the skillet onto a plate to rest. Then added 2 T. of margarine to the skillet to melt and then added the garlic.
I stirred the garlic around in the skillet until it just started turning a little brown.
Then I poured in the wine and let it get all bubbly while I stirred it for a couple of minutes to give it time to reduce a little.
Then I stirred in the half ‘n half and the heavy cream and added a little salt and pepper. I let it cook for a few minutes stirring continuously until everything was combined and the sauce was thickened.
Then I removed the skillet from the heat and added in the Parmesan cheese, stirring until it was all happy and combined.
I poured the Alfredo Sauce over the bowties and tossed it to make sure each little piece was well coated.
I sliced the chicken against the grain into about 1/2 inch pieces
Then I put some of the pasta in a bowl with the chicken on top and called it supper. Chicken with Bowtie Pasta in Alfredo Sauce. It doesn’t get much better in my opinion.
I hope you’ll try this recipe and let me know what you think of it. Come back to see me soon. Always,
NOTES:This recipe makes about 6 very generous servings. I put the leftovers in my two Temp-Tations 1.25 qt. casserole dishes (I love my Temp-Tations. They have plastic covers and go from freezer to oven to table and are dishwasher safe and I’m not being compensated for saying these things. I just Love, Love, Love it.) and we had two more meals.
SOURCE: The Pioneer Woman~ Ree Drummond.You can find her recipe Here!