Chicken Alfredo
| Bring a large pot of salted water to a boil | |||||
| 8 oz dry fettuccine | boil until al dente 10 to 12 min, drain | toss together | garnish | ||
| 2 (about 1 lb) boneless skinless chicken breasts | season both sides | cook over medium, turning once, until 165°F 8 to 10 min, then slice | |||
| 1/2 tsp salt | |||||
| 1/4 tsp black pepper | |||||
| 1 Tbs olive oil | |||||
| 4 Tbs butter | melt butter, saute garlic 1 min | simmer until slightly thickened 5 min | whisk in off heat until smooth | ||
| 2 cloves garlic, minced | |||||
| 2 cups heavy cream | |||||
| 1 cup Parmesan cheese, finely grated | |||||
| 2 Tbs fresh parsley, chopped | |||||
- Bring a large pot of salted water to a boil
Ingredients
- 8 oz dry fettuccine
- 2 (about 1 lb) boneless skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbs olive oil
- 4 Tbs butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, finely grated
- 2 Tbs fresh parsley, chopped
Steps
- boil until al dente 10 to 12 min, drain: dry fettuccine
- season both sides: boneless skinless chicken breasts, salt, black pepper
- cook over medium, turning once, until 165°F 8 to 10 min, then slice: step 2, olive oil
- melt butter, saute garlic 1 min: butter, garlic
- simmer until slightly thickened 5 min: step 4, heavy cream
- whisk in off heat until smooth: step 5, Parmesan cheese
- toss together: step 1, step 3, step 6
- garnish: step 7, fresh parsley
