Instead of regular souvenirs or chocolates, my sister B’dee and cousin P’gya got this foodie a bag of Pasta from Europe. They brought me garganelli pasta, a rolled tube shaped pasta with resemblance to penne pasta. Garganelli pasta were naturally flavored with beet root, spinach, blueberry, tomato and turmeric by Italian pastamaker Pastificio Pipolo Costanzo. My cousin P’gya insisted that this pasta is meant for special occasions such as the valentine’s day dinner.
Garganelli Pasta
Indeed, what better way to celebrate the valentine’s day dinner than using this wonderful gift from my loved ones. The pasta dish of choice for me was creamy and velvety chicken alfredo. Chicken alfredo is too fattening for everyday but is an excellent rich once-in-a-while meal. I don’t like alfredo sauce from a jar in grocery or prefer sweating too much for it. So I decided to make a very simple and easy, yet gourmet chicken alfredo from these simple ingredients; 1 cup pasta, ½ lb chicken breast, plain cream cheese, white wine, black pepper, salt and butter.
