4 tablespoons garlic
1 teaspoon garlic salt
2 tablespoon olive oil
1 cup cream
32 oz chicken stock
2 teaspoons black pepper
1 lb bow tie pasta
1 tablespoon butter melted
3 1/2 cups fresh shredded Parmesan cheese
Cut the chicken into bite size pieces and sprinkle with garlic salt.
In a large pot heat up the olive oil on medium-high heat.
Add the chicken to the olive oil in the pot.
When the chicken is done add the garlic, just till it lightly browns up.
Pour in the chicken stock, cream, black pepper and the pasta.
Stir the whole thing, lower the temperature to medium-low then put a lid on it.
This will cook down for about 20 - 25 minutes.
Stir every once and a while making sure the pasta isn't sticking.
When the pasta is cooked take it off the heat.
Add the butter, mixing it in.
Then finally add the cheese, mixing it with the the pasta.
We added cooked broccoli after the pasta was done cooking.
*This was weekly challenge 1 making Chicken Alfredo from scratch. They said they never knew that Parmesan cheeses was already in it, so guess we are already learning.