Chicken Al­fredo

Super Food Ideas - - CONTENTS -


375g dried fet­tuc­cine 25g un­salted but­ter 1 es­chalot, very finely chopped ¾ cup light thick­ened cream for cook­ing 1 cup finely grated parme­san (see Nagi’s tips), plus ex­tra to serve 1 cooked chicken breast fil­let, shred­ded Shred­ded fresh flat-leaf pars­ley leaves, to serve 1 Cook pasta in a large saucepan of boil­ing, salted water, fol­low­ing packet direc­tions (see Nagi’s tips). Re­serve 1 cup of cook­ing water. Drain pasta and set aside. 2 Mean­while, melt but­ter in a large fry­ing pan over medium-high heat. Add es­chalot. Cook, stir­ring, for 2 min­utes or un­til soft. Add cream. Bring to a sim­mer. Re­duce heat to medium-low. Sim­mer for 3 min­utes. Re­move from heat. Add parme­san. Stir un­til smooth. Sea­son with salt and pep­per. 3 In­crease heat to medium. Re­turn pan to heat. Add pasta, chicken and ½ the re­served pasta water. Toss gen­tly for 2 min­utes or un­til the sauce thick­ens and coats the pasta (sauce should not be pooled in the bot­tom of the pan), adding more re­served pasta water, if needed. 4 Re­move from heat. Sprin­kle with ex­tra parme­san and pars­ley. Serve. NU­TRI­TION: (per serve) 2769kj; 24.3g fat; 14.3g sat fat; 39.8g pro­tein; 68.9g carbs; 2.8g fi­bre; 105mg chol; 435mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.