Chicken Alfredo with Italian Bread

This recipe is really good – and REALLY easy!

1 Rotisserie Chicken, cut up (or any cooked chicken)
2 c. cooked pasta (I used mix of lg. elbow and shell ’cause I’m silly like that)
1/2 c. butter (1 stick)
2 garlic cloves, minced
2 c. heavy cream
1/4 t. freshly ground pepper
1/4 t. salt
1- 1/2 c. grated Parmesan cheese

Instructions:

In medium saucepan over med. heat, melt butter.
Add garlic, cream, salt and pepper.
Bring to a low boil and reduce heat to medium low and simmer for about 8 minutes.
Remove from heat and slowly add cheese.
Return to stove on low and cook for 2-3 minutes, stirring constantly.
Add cut up chicken, let simmer another 5-10 minutes.
Serve over your favorite pasta.  Serve hot. (do not add pasta to the sauce-Read reheat instructions below)

ITALIAN BREAD:
1 loaf french bread – sliced
4 T. butter
1/8-1/4 t. Italian seasoning (depending on desired taste)
1/4 t. garlic salt (or 1/2 t. Tastefully Simple garlic garlic) or to taste

Melt butter with seasoning in Microwave or on stove top in small pan.  Brush on bread slices.  Bake at 300 for about 6 minutes or until edges start to brown.

TO REHEAT:  The butter likes to separate from all fresh Alfredo recipes when reheating.  To reheat the sauce (leave pasta out), do it slowly on the stove top, adding milk and removing some of the separated butter if necessary.)