One of the most popular types of pasta in Italy is "Alfredo". If I say a few words about this dish, it will sound trite - all the simplest is ingenious. Preparing pasta is really very simple, from a minimal set of products.
The Alfredo sauce, which is the basis for this dish, contains only a few ingredients - cream, parmesan cheese and butter. When these components are combined, a fragrant creamy cheese sauce is obtained, which is served along with any kind of pasta.
For this recipe, I chose fettuccine and added chicken fillet as an addition. It turned out to be a delicious and satisfying lunch.
Ingredients:
- Fettuccine pasta - 250 gr.
- Cream 33% fat - 300 ml.
- Parmesan cheese - 100 gr.
- Butter - 40 gr.
- Chicken fillet - 500 gr.
- Ground pepper mixture - 1 pinch
- Garlic - 2 cloves
- Curry powder - 0.5 tsp
- Salt to taste
Prepare all the ingredients you need. Choose the type of pasta you like best. Take cream with a high percentage of fat. Use your favorite spices to cook the chicken.
You can stop at the serving option in my performance - laying out the whole chicken fillet on the pasta, and you can cut the chicken into small pieces, fry in butter and stew in a cream cheese sauce. Fettuccine can be served separately and sprinkled with sauce. Option two: mix and serve together.
Rinse the chicken fillet well, pat dry with paper towels. Make longitudinal cuts on the surface.
Season the chicken with salt and pepper, rubbing the spices well over the surface and into the cuts.
Season with ground curry powder.
Melt the butter in a frying pan, put the chicken fillet and fry on both sides for a few minutes, until golden brown.
Do not fry the chicken too much, but only lightly brown it so that it is not dry when finished.
Transfer the fried chicken to a baking dish and bake in a preheated oven to 200 degrees for 10-12 minutes.
While the fillet is baking, cook the pasta. In a suitable bowl, boil 2.5 liters of water, add 1 tablespoon of salt, lower the fettuccine, stir and leave to cook as much as written on the package, or preferably 1 minute less.
Peel the garlic and finely chop or pass through a press.
Add the garlic to the pan where the chicken was fried. Fry it for 1 minute, no more. Overcooked garlic will ruin the flavor of the entire dish.
Pour in the cream, bring to a boil. Season with salt and pepper to taste.
Add more than half of the grated cheese to the hot, boiling cream, stir and cook for another 1 minute.
Add boiled pasta to the boiling sauce, stir and cook for 1 minute.
Arrange immediately on plates, sprinkle with the remaining cheese. Serve the pasta with the cooked chicken.
Bon Appetit!
Author: Aurica Vintu
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