One Pot Chicken Alfredo

I saw this recipe on Facebook, so decided to try it for dinner tonight.  I kind of tweaked it a little because I tried to cut down on a little fat and I still think it turned out good.  It would be great with a salad, but I was out of lettuce (need to make a store run) so I added some frozen baby peas to it for some vegetable and threw some pickles and fruit on the counter for sides.  I would definitely make it again though-like the idea of less dishes any time for a meal!

ONE POT CHICKEN ALFREDO:

In a large deep skillet or wok:  Add 1 Tbsp oil-I used vegetable oil

Add 2 chicken breasts that are cubed in smaller bite size pieces.  Add salt and pepper lightly.   Brown slightly.

Add 1 Tbsp minced garlic.

Add 6 Tbsp butter-next time I will add 4-I think that would be enough for my taste.

Add 1-1/2 cups heavy cream  (I actually used fat free half and half because that's what I had and it worked fine)

Add 2/3 cup water and 1 tsp chicken bouillon, or any substitute (I used 1 tsp of Better than Bouillon chicken flavor)

Add 1 tsp Italian seasoning

Add 1/2 lb of pasta-I used Penne, but you could use whatever you have or homemade fettucini etc.

simmer until your pasta is cooked, mine took about 30 minutes -covered.

once pasta is tender and liquid is reduced, add 1 cup shredded parmesan cheese and mix in well until melted.  OPTIONAL:  May sprinkle with  more parmesan and chopped parsley when serving.  May also add broccoli or frozen peas to the mix while it's cooking or serve a side salad, garlic bread, fruit etc.