The Best Chicken Alfredo

If there is one thing my husband loves that I cook, it's my chicken alfredo.  This is a recipe that has been evolving for years. It was one of the first dished I ever cooked. I hope you like it just as much as my husband and I do!

Ingredients:
2.5 cups uncooked pasta (I use wheat pasta)
fresh corn cut off of one ear of corn
1/3 a green bell pepper diced
1/3 red bell pepper, diced
1/2 large vidalia onion, diced
2 chicken breasts
blackening seasoning
1 tablespoon butter
olive oil
3 tablespoons fresh chopped basil

Ingredients for alfredo sauce:
1.25 cups heavy cream
1 clove garlic, minced
1.5 cups freshly grated parmesan cheese
1 egg yolk
2 tablespoons butter

Directions:
Start by dicing all your veggies: dice your onion, bell peppers, and cut your corn off the ear. Throw a little olive oil in a sautee pan (just enough to coat), turn eye about half way between low and medium heat, and throw in your bell peppers, onion, and corn so they can sautee slowly.

Take your two chicken breasts and dice. Flavor generously with blackening seasoning. Throw in sautee pan coated with butter and cook. When cooked through, set aside.

Put water on to boil as chicken is finishing up cooking.  Cook pasta length indicated on box. Use your choice of pasta -penne, fusilli, and fettucini (of course!) all work great. Again, I use wheat pasta because its much better for you.

As your water starts boiling, and you are putting in the pasta to cook, now turn your attention to the sauce.  Melt the butter in a sauce pan and then pour in the cream. Add the egg yolk, and let simmer for about five minutes. Add the freshly grated parmesan and garlic and continue to let simmer. DO NOT USE PRE-SHREDDED PARMESAN. IT WILL NOT HAVE ANYWHERE NEAR THE SAME FLAVOR. Leave sauce simmering on low until pasta is done cooking.

Strain the pasta and return to pot.  Add the blackened chicken, sauteed vegetables, sauce, and fresh basil.  Toss together.

Enjoy!