Chicken Alfredo

 


Ingredients:

  • Pasta noodles. Chefs choice is fettucine, and this dish should be called fettucine chicken alfredo, but I botched it
  • Two chicken breasts
  • 1/4 cup butter
  • 1 cup cream
  • 2 cloves garlic
  • 1 1/2 cups parmesan
  • 1 head broccoli
  • Salt for boiling
  • Oil for frying
Instructions:

  1. Prepare the chicken, sauce and pasta alongside one another and take them off their respective heat once each is done

For the chicken:

  1. Cube 2 chicken breasts
  2. Heat up some oil in a frying pan to create a thin coating
  3. Add cubed chicken breasts to heated pan and fry until cooked through, then remove from heat

For the sauce:

  1. Mince 2 cloves garlic, grate 1 1/2 cup parmesan
  2. Heat up a small saucepan, add 1/4 cup butter and 1 cup cream. Whisk together 5 min
  3. Whisk in 2 cloves minced garlic and 1 1/2 cups parmesan until combined, then remove from heat
For the pasta:
  1. Destem 1 head broccoli florets
  2. Add salt to pot of water and bring to a boil
  3. Once pot of water is boiling, add pasta
  4. About halfway through cooking the pasta, add broccoli florets
  5. Once pasta is limp and broccoli is tender, drain and return to pot
Finish:

  1. Add cooked chicken and the alfredo sauce to the noodles and broccoli, tossing to combine
Source: The back of Mom's cupboard door

Yield:  Dinner for two

Description:

Admittedly, at the time of this posting, this recipe has room for improvement. I never measure my pasta, I just eyeball it, so there isn't a quantity written. I used fusilli noodles instead of fettucine, and as I mentioned in the ingredients, it's really supposed to be fettucine chicken alfredo. I'm using whole wheat noodles as well, I'm sure an Italian would be furious.

This is another recipe I took from a sticky note on the back of Mom's cupboard door. It was only for the alfredo sauce though, the other bits are just knowing how to prepare chicken, pasta, and broccoli respectively.

I cooked the broccoli in the same pot and at the same time as the pasta, and accidentally overcooked it, so I've made an adjustment for that in the recipe.

We spent a bit extra and got a wedge of parmesan instead of just getting the pre-grated bottle.

The sauce was on the smaller side, quantitatively, so I added a bit more of everything than in the recipe here.

All in all though, it was surprisingly good.

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