Friday, September 20, 2013

Chicken Alfredo Sauce for Two

Chicken Alfredo for Two

  • 1 boneless, skinless chicken breast, seasoned on both sides with Montreal steak seasoning
  • 4 teaspoons olive oil (or regular oil if you don't have olive oil)
  • 1/4 tsp red pepper flakes, optional
  • 1/4 cup onion, finely chopped
  • 1 tsp. minced garlic (you can use powdered garlic or granulated garlic, but probably a little less)
  • 1/2 tsp dried oregano
  • 1 cup chicken broth (or 1 bouillon cube and 1 cup water)
  • 1/2 cup whipping cream (or half and half)
  • 1/2 cup Parmesan cheese, grated (get a wedge and grate it yourself; the other stuff doesn't melt well or taste as good)
  • 1/2 lb fettuccine or linguine

Cooking Directions

{Step 1} Place 6 quarts of water in a large pot and bring to a boil.  Add pasta and cook until done.
{Step 2} While water is coming to a boil, add 2 teaspoons oil to a large skillet and heat over medium heat.  Add chicken to skillet and cook on both sides until done. Remove chicken from skillet and keep chicken covered to keep it hot.
{Step 3} Add remaining oil (if needed) to skilletred pepper flakes, onion, garlic, and oregano to skillet and saute about 1 minute.  Add broth and continue to cook over medium heat until reduced in half (about 5 minutes).
{Step 4} Lower heat to simmer and add cream and Parmesan cheese.  Whisk until thickened (about 2 minutes).
{Step 5} Drain pasta and reserve 1 cup of pasta water in case you need to add it to the sauce if it is too thick.  Cut chicken into slices, and add pasta and sliced chicken to saucemix. (If pasta is too thick at this point add the reserved pasta water).

{Step 6Sprinkle with additional grated Parmesan cheese.

We've made this MULTIPLE times. It always gets raving reviews. So delish!

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