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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Alfredo Recipe

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This recipe for Chicken Alfredo is from The Gibson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 1/2 c. whole milk
1 1/2 c. low-sodium chicken broth
2 cloves garlic, minced
16 oz. fetuccini
1/2 c. heavy cream
1 c. freshly grated Parmesan
Freshly chopped parsley, for garnish
Directions:
Directions:
Heat a large pot with water and boil pasta according to package directions and set aside. Save pasta water to use to keep pasta from sticking together.

In a large skillet over medium-high heat, heat oil.

Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice.

Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer.

Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.

Add cooked pasta and mix well.

Remove from heat and stir in sliced chicken. Garnish with parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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