Chicken Alfredo
Chicken alfredo works with all types of pasta and noodles and can be modified for use with a variety of sauces. It is great for family dinners and recommended to serve with garlic bread.
1 pound (450 g) boneless chicken breasts
1 cup cream or half and half
2 tablespoons white flour
¼ cup chopped onion or shallot
1 teaspoon thyme
¼ teaspoon oregano
½ teaspoon garlic powder
1 tablespoon parsley, chopped
½ teaspoon red pepper
½ cup grated Parmesan cheese
1 tablespoon cooking oil
½ cup lemon juice
1 tablespoon butter
2 cups fettuccini pasta
Heat up oil slightly in a frying pan over a medium flame.
Sauté chicken breasts and shallots in hot oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Reserve juices. Transfer chicken into a casserole dish.
5 minutes
Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes.
3 minutes
Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce.
Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese.
Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.
Cover and bake for 20 minutes at 350°F (175°C).
20 minutes
While chicken is cooking, prepare pasta. When chicken is done, serve immediately.
- •The thyme and oregano can be replaced by 1 teaspoon zaatar.