I found this recipe on the butter packaging. My family loved it. I used shells because that's what I had on hand, but you could use bow tie pasta, elbow macaroni, whatever is in the pantry. I used left over chicken as well. It was so yummy.
serves8 (1 cup) servings
prep time30 Min
cook time20 Min
2 1/2 c
uncooked pasta (elbow, bow tie, shells)
finely shredded parmesan cheese
cooked chicken strips
chopped cooked bacon
shredded parmesan cheese, if desired
How To Make
Cook pasta in 4 quart saucepan according to pkg directions. Drain; return to saucepan. Keep warm.
Cook 2-3 slices of bacon, drain and chop.
Melt 2 TBLS butter in 10 inch skillet over medium heat until sizzling: add broccoli. Cook, stirring occasionally, until crisply tender (4-5 minutes).
Meanwhile, place whipping cream and 1/4 cup butter in 1 quart saucepan. Cook over medium-low heat, stirring frequently, until butter is melted. Stir in Parmesan cheese until melted and smooth(5-6 minutes) Remove from heat.
Pour Parmesan sauce over pasta; add broccoli, chicken, bacon and garlic salt. Gently stir until well mixed. Spoon into serving dish. Sprinkle with additional Parmesan cheese if desired.
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