Rosemary Chicken Pasta Shells in Alfredo Sauce

Rosemary Chicken Pasta Shells in Alfredo Sauce

Makes 4 servings

Start with:

4 cps of water

1 TB salt

1 LB Medium Pasta Shells

Bring water and salt to boil.  Add in the pasta cook till al dente, drain and set aside.

Prepare your Chicken Alfredo

2 lb Chicken diced

2 TB Extra Virgin Olive Oil

2 TB Amazing Rosemary Butter To Saute Chicken

2TB Amazing Rosemary Butter to Add to Alfredo Sauce

2 cups Heavy Cream

1/2 cup Milk

1 oz Shredded Mozzarella Cheese

1 lb Asparagus chopped 

1 TB Flour

In saute' Pan, on med heat, add olive oil  and  2 TB Rosemary Butter till melted

Add Chicken stir to coat Chicken, cook till done, remove Chicken from pan set aside leaving pan drippings

Add in Heavy Cream, and flour stirring constantly for a minuet

Add Asparagus, continue to stir for a minuet 

Add in Mozzarella Cheese and remainder of Rosemary Butter

Stir frequently until sauce begins to thicken.You can thin the sauce to your liking by adding more milk. 

Add Chicken back to the pan of cream sauce. Cover and let simmer for 4 minuets stirring occasionally. 

Then it's ready to plate and eat!