Creamy Chicken Alfredo (pasta)

CREDITS

Rec credit: @when_ruhana_cooks
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INGREDIENTS

Chicken-500g chicken fillet (cubed)1 tablespoon crushed garlic½ teaspoon salt½ black pepper1 teaspoon coriander cumin powder (optional)1 teaspoon ground green chilliesLouisiana cajun spice (to taste, optional)1 tablespoon olive oil + 1 tablespoon butter
Sauce-1 tablespoon olive oil1 teaspoon crushed garlic500g button mushrooms (sliced)Dried oregano/ Italian dried herbsPinch salt and pepper100g butter¼ cup flour500ml long life fresh cream
Also needed-1 cup grated mozzarella cheese (optional)500g pasta of choice (penne/tagliatelle/fettucini/spaghetti etc.)Parmesan cheese (optional)

METHOD

1. Heat a pan with butter and oil saute garlic, then add in chicken, chillies, spices and cook until done and remove from pan.2. In the same pan, heat oil, add in sliced mushrooms with spices and allow mushroom water to burn out. 3. Push mushrooms around the pan forming an empty center to place the butter.4. Melt and then whisk flour into the butter forming a paste (roux), cooking the flour for 2min.5. Gradually add in the cream, continually whisking into a smooth sauce.6. Allow to simmer and thicken, then add in cooked chicken. 7. Boil pasta in salted water till al-dente, then drain, reserving 2 ladels of pasta water.8. Add 1 ladle of pasta water to sauce and if still too thick, add in the other. Mix well.9. Now add in al-dente pasta and mozzarella cheese if using.10. Combine and heat together, without over mixing and breaking pasta. 11. Check seasoning, adding salt and pepper if needed.12. May optionally top with parmesan cheese when serving.#whenruhanacooks#ruhanaebrahimrecipes#mamataughtmewellrecipes

POSTED ON

09 Feb 2017

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