23 August 2011

Chicken Alfredo

This simple pasta dish packs some serious "wow" factor whether it's for a simple family dinner or a formal dinner party.  Slice the chicken fillets through while partly frozen, they will be easier to cut. Use kitchen scissors to chop the parsley. Use wholemeal fettuccini if desired. Serve with a side salad of tomato, onion, olives and feta and crusty bread.

6 medium garlic cloves, peeled and flattened with a knife
2 skinless chicken breast fillets, halved
1 tsp salt
1 tsp black pepper, freshly ground
Cooking spray
1/2 cup chicken stock
1/4 cup cream
1/4 cup Greek yoghurt
250g uncooked fettuccini
1/2 cup grated Parmesan cheese
1/4 cup parsley, fresh, finely chopped

Heat a large, heavy fry pan over medium heat. Rub garlic over chicken then reserve garlic. Rub in salt and pepper with your hands; set aside. Remove fry pan from heat and coat with cooking spray. Turn heat to  medium-low. Saut√© garlic about 1 minute. Add chicken and cook until golden, flipping once - about 5 minutes per side.   Combine stock, cream and yoghurt; pour over chicken.  Scrape bottom of frypan with a wooden spoon to incorporate seasonings and pan brownings. Turn heat down and simmer chicken gently, turning once, about 20 minutes until chicken is cooked through.  While chicken is cooking, cook pasta according to package directions; drain.  Remove chicken from cream sauce and set aside. Add Parmesan cheese to cream sauce and stir through. Add cooked pasta and 3 tablespoons of parsley; toss well.  Serve pasta topped which chicken and rest of parsley.

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