My sister recently gifted me a packet of dried fettuccine pasta which she lugged back all the way from Italy. Instead of turning to my usual bolognese sauce (which I make by the gazillion and store in the freezer), I thought of making something new for the hub instead. I tried making an alfredo once, it was too creamy and heavy that the hub didn't enjoy it at all. This time round, I cut down on the portion of the diary products and it turned out absolutely delicious! I ain't sure if this is even an authentic alfredo recipe but it sure taste good.
Serves 2
Ingredients:
2 portions of fettuccine, penne or spaghetti
1 packet chicken fillet or chicken breast
1 packet button mushroom, sliced
1 small onion, diced
2 cloves garlic, minced
1/2 cup parmesan cheese, shredded
1/2 cup milk
1/2 tablespoon flour
3 tablespoon olive oil
1 tablespoon butter
Salt
Pepper
Parsley
Method:
- Bring a pot of salted water to boil. Add pasta and cook according to packet instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
- Season the chicken fillet or breast with salt and pepper. Heat a skillet with 2 tablespoons of olive oil on medium high heat. Pan fry the chicken until fully cooked. Slice into bite size and set aside.
- Using the same skillet, add in 1 tablespoon of olive oil and 1 tablespoon of butter. Add in the minced onion and cook until the onion turn transparent. Add in 2 cloves of garlic and stir for a minute or so.
- Add in the sliced mushroom and fry for another 3 - 4 minutes until mushrooms are soft. Add in 1/2 tablespoon of flour and stir for another minute or so.
- Add in the sliced chicken and milk. Season with salt and pepper. The sauce will be rather thick which you can thin by adding the reserved pasta water.
- Mix in the cooked pasta and parmesan cheese. Garnish with parsley and serve with more parmesan cheese if desired.
