Categories
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Chicken Alfredo |
Prep Time: 15 min Cook Time: 60 min
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Yield:4
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INGREDIENTS: |
2 |
skinless chicken breasts, cut in slices about 1/4in thick |
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3 |
sage leaves or 1 TBL. of sage spice |
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12 oz |
pasta (fettuccine or penne) |
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4 tbsp |
unsalted butter, at room temperature |
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1 cup |
freshly grated Parmigiano-Reggiano cheese |
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1 1/4 cups |
half-and-half (mixture of light and heavy cream) |
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salt and freshly ground pepper |
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DIRECTIONS:
- Boil water for pasta.
- In the large saute pan, saute the chicken in 2 tbsp of butter or olive oil until lightly browned. Set chicken aside.
- Cook the pasta according to package instructions.
- In the saute pan, add heavy cream, 2 tbsp of butter and 1/2 cup Parmesan cheese to the sauce pan. Cook on low-medium heat, stirring occasionally until the mixture thickens.
- Add pinch of nutmeg, 3 leaves of chopped sage, salt and pepper to taste and stir.
- Add chicken to mixture. Add salt & pepper to taste. Add 2 tbsp of pasta liquid to mixture, this thickens sauce.
- Add drained pasta to the sauce. Mix well with a wooden spoon. Add remaining parmesan cheese.
- optional: Serve with side salad
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