Chicken Alfredo

Chicken Alfredo

This delicious chicken Alfredo recipe is versatile due to the fact that you can use this exact sauce in the chicken pancake as well. A perfect 2-in -1 recipe! Chicken is one of the best meats to work with. The ideas are endless and also it is an ingredient which is not too expensive. It is a very tasty and creamy pasta on the palate and the perfect match for a hunger person. Add a tasty side salad and French baguette and you have the best of both worlds- Italian and French!! The mushrooms add extra taste together with the green pepper, and if you would like to add a smoky flavour, try smoked chicken from the local supermarket or smoke chicken yourself if you feel like trying something new.  If you can't afford mushroom and green pepper try to add baby marrow to the pasta, it won’t be the same but it will for sure be tasty as well. You can portion this pasta sauce if you are an individual and have plenty of portions available to take out of the freezer when needed. It freezes very well. This is definitely a delicious dinner meal in my own house and if you feel up to making it, try fresh pasta. My husband and I couldn't get enough of this pasta the first time we made it with our own pasta machine and homemade pasta dough. A restrained Chardonnay is a good white wine choice to pair with Chicken Alfredo. Chardonnay typically has a buttery characteristic, which compliments the buttery flavour of an Alfredo sauce.

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Serves: 4 Prep time: 15 Minutes Cook time: 30 Minutes Ready in: 45 Minutes

Nutrition: Calories 475 Carbs: 7g Protein: 60g Fat: 15g

4-6 chicken breast fillets, cubed
½ green pepper, cut into small cubes
1 onion, finely chopped
100 g mushrooms, finely sliced
salt and pepper to taste
3 cups milk
75 g butter
75 g flour
½ cup cream
tagliatelle pasta
blanched sugar snap peas, peas or asparagus spears
grated Parmesan or Pecorino cheese

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Fry the onion in olive oil until light and glossy.
Add the green pepper cubes and sliced mushrooms and cook further.
Add the small blocks of chicken breast fillets and cook lightly until tender.Season with salt and pepper.
Melt the butter in a saucepan and add the flour.Mix well.
Add the milk slowly to prevent forming lumps and keep on whisking.The sauce will thicken.(If your sauce struggle to thicken, mix water and cornflour in a small ramekin and add to the sauce).
Add the cream last.
Mix the chicken mixture with the sauce and stir well.
Serve on tagliatelle pasta and sprinkle with Parmesan or pecorino cheese.
Blanched sugar snaps, peas or asparagus spears are perfect for beautiful garnish options around the plate or bowl .
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