20/06/2020
👩🍳👉Chicken Spagetti Alfredo. Cheesy and creamy yet light and satisfying on palate. 🧀Cheesy white sauce coats the spaghetti and chicken just right enough to savour on a cheery afternoon or as a cozy couch dinner.🍴🍜
Happy and healthy meals your way💟
Note: I've used tender chicken leg boneless cuts. Chicken breast would work well too.
Prep time: 15 mins
Cook time: 25 mins
Serves: 4
Ingredients:
1. Spaghetti - 350 gms
2. Chicken leg, boneless- 500 gms
3. Button mushrooms, white- 10, medium sliced
4. Onion, medium - fine chopped
5. Garlic cloves- 4, minced or 1 tbsp dried garlic granules
6. Italian mixed herbs seasoning- 1.5 tbsp
7. Full cream- 200ml
8. Parmesan cheese- 1 cup, grated
9. Parsley- 2 tbsp, fine chopped
10. Salt- as required
11. Black pepper- 1 tbsp, coarse ground
12. Butter- 2 tbsp
Method:
1. Clean and cut chicken into medium size strips. Add salt, ginger & garlic paste and black pepper powder. Mix well and set aside for 10 mins.
2. Cook spaghetti (al dente: to the bite) according to package instructions. Drain and set aside.
3. In a large pan, add 2 tbsp of olive oil and sauté chicken strips on medium heat for 10mins. Cook until lightly golden and cooked through perfectly. Remove the chicken strips onto a plate once cooked.
4. Add 1 tbsp of olive oil and 1 tbsp of butter into the same pan.
5. Add onion and sauté until translucent and soft.
6. Add sliced mushrooms and sauté for 10mins on medium heat. Stir frequently.
7. Add garlic and sauté for a minute.
8. Add cream and parmesan cheese and let simmer on medium heat for 8-10 mins or until begins to thicken.
9. Toss the cooked chicken into the pan. Mix well.
10. Add Italian mixed herbs, chopped parsley and season (salt & black pepper powder) the sauce as desired.
11. Add cooked spaghetti and stir to combine. Turn off the heat after a minute. Let rest for 10 mins. Garnish with parsley and serve.
