CHICKEN GARLIC ALFREDO
I love pasta. In any form really. And I even made pasta – like the actual noodle – once. Someday I will be ambitious enough to do so once again and this time, I’ll share it on the blog. So what goes perfectly with pasta? Wine. And lots of it. Scratch that – wine really goes great with anything. I actually use it in most of my meat recipes – it’s a trick I picked up from my mom who also uses it in everything, from pasta dishes to cooking roast beef. It keeps meat moist and once the alcohol cooks off, imparts a delicious flavor to dishes.
So this easy recipe is for alfredo sauce made with chicken. It’s an easy crowd pleaser. After all, who doesn’t like noodles with cream?
Wine added to the garlic…
After addition of cream…
Added to pasta…
Wine will create a lot of steam once added…
CHICKEN GARLIC ALFREDO RECIPE AND INGREDIENTS
16oz box linguine pasta, cooked al dente
4 garlic cloves, minced
3 T butter
1 cup white wine
1 tsp salt
2 c + cream
1 T olive oil
20 oz chicken, breasts (season with salt and pepper – Trader Joes Everyday Seasoning is best)
1/2 c white wine
Garnishes:
Basil leaves, chopped
Parmesan cheese, grated
Melt butter on med-high heat. Add garlic and saute for 1 minute. Add wine and salt and simmer on low for about 3-5 minutes. Wine should reduce by about half. Remove from heat and allow to cool for about 5 minutes. Slowly add cream. If using milk, take care that milk does not curdle **See below**
Place pan back on stove on low. Simmer for 1 minute. Add to pasta. Remove from heat, cover and set aside.
In a skillet, heat olive oil on med-high. Season chicken breasts with salt and pepper (I use Trader Joes everyday seasoning). Saute for about 7 minutes on each side until cooked through. If pan starts to dry up, add wine. This will not only help give moistness to the chicken, but it will also help flavor the chicken even more.
**If you use milk, your mixture will most likely curdle. The way to fix this is to blend the mixture in a blender on high. I use a Nutri-bullet. The high speeds will blend everything together nicely and eliminate the separation that happens when milk curdles. Add 1 T of flour to thicken the mixture and blend again. Immediately add to cooked and drained pasta.
If pasta has absorbed most of the liquid and appears dry, don’t be afraid to add a bit more liquid (cream or milk if using).
Garnish with basil and shredded parmesan. Serve with chicken.
