If it's one thing that's gotten increasingly popular over the past few years, it's ALFREDO! It's one of those tasty treats that you can jazz up with so many different things and it will always give a unique flavour! So, let's make some right now, shall we?
Ingredients
for 4 servings
1 ½ tablespoons olive oil
12 oz skinless boneless chicken thigh(360 g)
1 teaspoon garlic
½ teaspoon ground pepper
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
8 oz cremini mushroom(225 g)
4 oz yellow onion(120 g)
⅓ cup all purpose flour(40 g)
½ tablespoon unsalted butter
½ teaspoon nutmeg
1 teaspoon italian seasoning
½ teaspoon fresh thyme
½ cup whole milk(120 mL)
¼ cup heavy cream(60 mL)
1 cup unsalted chicken stock(240 mL)
6 oz fettuccine pasta(180 g), cooked
1 tablespoon fresh parsley, chopped
¾ oz shredded parmesan cheese(20 g)
Preparation
Season the chicken thighs with ¼ teaspoon of salt, ¼ teaspoon of pepper, onion powder, garlic powder, and ¼ teaspoon of thyme. Let them sit for 15 minutes.
Bring 4 quarts of water to a rolling boil. Add pasta and stir occasionally. Boil until al dente (8-10 minutes) and drain immediately.
Sear the chicken thighs in 1 tablespoon of olive oil in a large pot over low heat for about 12 – 15 minutes until they’re golden brown. Remove the chicken from the pot and slice it into strips.
Stir-fry the mushrooms with ½ tablespoon of olive oil. Once the mushrooms are cooked, transfer them into a small bowl.
Add butter to the same pot, then saute onion and garlic for 3 minutes. Add in flour, chicken broth, milk, and heavy cream. Season the mixture with the remaining salt, , thyme, pepper, nutmeg, and Italian seasoning. Then bring to a boil.
Add the pasta and mushrooms and reduce to a simmer for an extra 2-3 minutes.
Stir in the parmesan cheese and parsley to the pot. Stir so it combines into the mixture. Add chicken to the pot.
Serve. Garnish with fresh parsley and pepper if desired.
___________________________________
Comments