One of my most favorite pasta dishes ever and I've tried a couple different homemade alfredo recipes and this is the one I like the most. It's so simple to make, but you have to care for it a bit so that the butter doesn't separate out. I think the key to this recipe is using the most freshly grated parmesan cheese you can. It can be more economical as well to buy a chunk of parmesan and grate it yourself and it really makes the sauce dynamic. I would not recommend using the grated cheese in a can for this recipe as it makes the sauce grainy.
Ingredients:
2 large boneless, skinless chicken breasts, sliced into 4 cutlets
1 1/2 cups sliced mushrooms
linguine pasta
Sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic
1 1/2 cups freshly grated parmesan cheese*
* The type of parmesan cheese you use makes or breaks this sauce. If you can use freshly grated parmesan instead of the dry kind from a can and it melts much better and tastes better.
Method:
Cook pasta as directed in salted water.
Fry chicken cutlets in 1 Tbsp of olive oil for a few minutes on each side until browned and completely cooked through.
Add a splash more olive oil to pan and add mushrooms and fry until browned.
While chicken/mushrooms and pasta are cooking, prepare sauce.
Melt butter on low heat in heavy saucepan.
Add cream and simmer for 5 minutes.
Add garlic and cheese.
Whisk quickly and heat through.
Serve sauce over hot pasta topped or sided with chicken breast and mushrooms. Sprinkle with fresh chopped parsley.
No comments:
Post a Comment