Dijon Chicken Alfredo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 - full, organic, free-range, skinless, boneless chicken breast
Whole grain fettuccine noodles
1/2 to 3/4 cup Dijon mustard
1/2 cup whole peanuts or cashews
1/2 cup cubed artichoke hearts (all leaves removed)
1/4 cup red wine vinegar
1-1/2 cup filtered water
1/4 cup extra-virgin olive oil
4 cloves fresh garlic (sliced)
fresh basil
fresh thyme
3/4 cup heavy whipping cream
1/2 cup butter
1 cup freshly grated Parmesan cheese
fresh flat-leaf Italian parsley
2 tbs red pepper flakes
salt and pepper
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Directions: |
Directions:CHICKEN DIJON:
Rinse and pat dry chicken breast
Slice chicken breast into 1/4-inch slices
Heat skillet with olive oil
Brown chicken breast slices in hot oil, searing both sides of each slice.
After seared add:
- 1/4 cup red wine vinegar
- sliced garlic
- red pepper chili flakes
Simmer until red wine vinegar is evaporated
After vinegar is evaporated add:
- 1-1/2 cup filtered water
- 1/2 to 3/4 cup Dijon mustard
- dried red pepper flakes
- fresh basil
- fresh thyme
- salt and pepper
Simmer until only 1/2-inch of liquid remains on bottom pan
Add:
cubed artichoke heart
Set aside
PASTA
Bring to boil large pot of water
Add:
whole grain pasta
Cook per directions, or until al dente'
Drain pasta and rinse with cold water and set aside
Return chicken to simmer.
ALFREDO SAUCE:
In large pot used for pasta slowly melt together:
1/2-cup butter
3/4 cup freshly grated Parmesan cheese
3/4-cup heavy whipping cream
When butter, cheese and cream are melted together whisk to creamy consistency.
Add cooked pasta and mix with Alfredo Sauce (add pasta slowly so as to keep the sauce consistency loose around the pasta. If you add too much pasta the sauce will become dry and sticky).
Place servings of mixed pasta and Alfredo sauce in pasta bowls
Place on top:
Warmed chicken in Dijon sauce
Peanuts or Cashews
Fresh flat-leaf Italian parsley for decorative purposes
MAGNIFICO!
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Personal
Notes: |
Personal
Notes: I created this recipe in 1984. I actually had time to cook during the 1980's and loved creating my own concoctions in the kitchen. This one actually tasted pretty good and I have prepared this for many family dinners.
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