Alfredo Penne with Poached Chicken

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INDUCTION 21 6 QT CASSEROLE WITH STEAMER/PASTA INSERT SET (3 PC.)

1. Place the chicken breasts into the steamer/pasta insert in a single layer and season with salt and pepper. Place steamer/pasta insert into pot. Top with lemon slices, rosemary sprigs, and thyme.

  2. Add 2½ cups chicken broth and enough water to cover the chicken. Add soy sauce. Place lid on and bring to a boil over medium heat. Then, reduce to low-medium and cook for 20 minutes. (25 minutes if the breasts are very thick.)

   3. Lift steamer/pasta insert to drain the chicken. Discard the sprigs and lemon slices. Place chicken on cutting board and cut breasts into 1 inch thick slices. *Be sure to keep your chicken stock to use later in this recipe and other future soups, rice, braising, etc.!

 4. Set aside cut chicken. Leave 4 cups of cooked broth in pot with steamer/pasta insert and add 3 quarts of water. Bring to a boil over medium heat and add pasta. Cover and cook for 15 minutes (or until tender.) *

  5. Strain pasta and rinse out pot. Heat 2 tablespoons of butter over medium and add garlic. Cook for 2 minutes. Add sliced chicken and 1 cup of your prepared chicken stock. Simmer chicken for 2 minutes.

    7. Add pasta back to pot with chicken. Reduce heat to medium-low and toss well. Add the milk, 1 more cup prepared chicken stock, and cream cheese. Stir until melted. Then, mix parmesan cheese into the pasta. 

 8. Add pesto to the pasta and mix until well incorporated.

 8. Add spinach and sun dried tomatoes. Stir and plate.

  Enjoy!