#10 - Sorrows to Gladness & Bowtie Chicken Alfredo

At the holiday seasons it is easy to be consumed with the things that have been sources of sorrow.  We lost 7 children to miscarriage and at Christmas I always imagine what it would be like to have all 10 of our children around the Christmas tree.   Living in Spain we celebrate the holidays a little quieter and with a lot less family time and celebrations.  It is easy to let that grey cloud of "holiday blues" settle over you.  Yet, His promise is always true - ALL of my sorrows will be replaced with gladness - 

Isaiah 61:3

and to help the sorrowing people of Jerusalem.
I will give them a crown to replace their ashes,
    and the oil of gladness to replace their sorrow,
    and clothes of praise to replace their spirit of sadness.
Then they will be called Trees of Goodness,
    trees planted by the Lord to show his greatness.

Isn't that cool!  That no matter how many sorrows and disappointments we expereince, God will replace with with a crown, gladness, praise.

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Today I tried a new recipe from www.thepioneerwoman.com, Bowtie Chicken Alfredo.  Alex and I love almost all alfredo recipes, but Scott isn't a big creamy sauce person, but even he liked this one!  Definitely a repeat recipe!  And to top it off, very easy!

Ingredients

• 12 ounces, weight Bowtie Pasta (farfalle)
• 4 Tablespoons Butter
• 2 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 2 cloves Garlic, Minced
• ¾ cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
• ½ cups Half-and-half
• 3 Tablespoons Heavy Cream
• Low Sodium Chicken Broth, As Needed For Thinning
• ¾ cups Parmesan Shavings Or Grated Parmesan
• 2 Tablespoons Fresh Parsley, Minced

Preparation Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.
3. Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it’s all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
4. When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.)
5. Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!

(http://thepioneerwoman.com/cooking/2012/12/bowtie-chicken-alfredo/)