![]() ![]() Reheeat in a pan set over medium-low heat with a splash of water or chicken broth (stock). ![]() However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Serve sprinkled with fresh parsley and extra grated Parmesan cheese.Īlfredo sauce is always best freshly made and because it takes only minutes to make, I wouldn’t recommend making it in advance. Combine the sauce and chicken with cooked pasta along with a few tablespoons of the pasta cooking water and toss to coat. Combine: Slice the chicken with a sharp knife into thin strips then add to the Alfredo sauce.Stir to combine then season with salt and pepper. Bring to a simmer and allow to cook for 5 minutes then remove from the heat and add the Parmesan cheese. Cook for 30 seconds then pour in the cream and add the remaining Italian seasoning. Scrape the bottom of the pan to bring up any golden bits from the chicken (this is a serious flavor bomb and tastes great in the finished sauce). Make the Alfredo sauce: In the same pan over medium heat, melt a few tablespoons butter and add the crushed garlic.Heat a large frying pan or skillet over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. ![]() Drizzle each piece of chicken with olive oil then season generously on both sides with 2 teaspoons of Italian seasoning, garlic powder, salt and pepper. Ingredients 2 lbs Chicken Breast 3/4 lbs fettuccine pasta, (or angel hair or vermicelli pasta) 1 lb white mushrooms, thickly sliced 1 small.
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