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Chicken Alfredo

February 10, 2013

This was always a favourite of customers and staff at the restaurant. when the question of ‘what’s for dinner’ comes up this is one of those dishes that has minimal effort with high flavour impact and it is one of those dishes that will take less than half an hour from start to eating.

Here is what you need.

1 Chicken fillet per person
100g mushrooms per person
2 cloves of garlic per person
100g parmesan cheese & shavings for garnish
pinch or two of nutmeg
butter
cream
fresh parsley
fettucine  pasta

First put on the kettle put heat under a good size pot for the pasta and a skillet for the Alfredo  Once the kettle boils put the water in the pot with some salt and put a lid on to get it up to a rolling boil. Slice the chicken fairly thin, this will speed up cooking process. Slice your mushrooms and mince the garlic. Add a good knob of butter to the skillet and add the chicken and the garlic, you do not want to colour the chicken you want it to remain pale. When the chicken is beginning to take on colour add the mushrooms, nutmeg and toss, you may want to add another knob of butter. When the mushrooms are starting to release moisture add enough cream to half cover  Add grated parmesan and stir it in. Add glug of olive oil to the water and put in your pasta. By the time the pasta is cooked your sauce will be reduced to about half the volume and will thicken. Drain the pasta and serve with parmesan shavings and parsley.

Let me know how you get on.

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From → Recipes

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