A plate of pasta topped with creamy Alfredo sauce and chicken is a hearty meal option. To speed up dinner, instead of making your own sauce, use a jar of prepared Alfredo sauce to simplify the dish. As Alfredo sauce is typically high in fat and calories, compare nutrition labels to find the healthiest option. Adding vegetables to the dish and using lean breast meat also increases the health value of chicken Alfredo. The pasta dish reheats well if you make extra and have leftovers.
Here tips how to make chicken alfredo
Cut two chicken breasts into bite-sized pieces with a sharp knife. Sprinkle the raw chicken pieces generously with salt and pepper.
Add the chicken to the pan carefully to avoid spattering. Cook the chicken pieces until they are no longer pink in the middle. Remove the chicken from the pan and set aside.
Bring 1 gallon of salted water to a boil in a large pot. Add 1 lb of fresh fettuccine and cook it according to the package directions, about three minutes.
Mix 6 oz. of unsalted room-temperature butter with 6 oz. of finely grated Parmigiano-Reggiano cheese to form a smooth cream. Add grated pepper to taste.
Place a colander in the sink and pour the cooked pasta in. Reserve 1 tsp of water in the pot. Add the drained pasta back into the pot, and mix it with the butter-cheese combination. Add the chicken and serve immediately.
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