Wednesday, January 11, 2017

Chicken Alfredo Spaghetti

Winter comfort foods are always a day brightener and this dish is so fast and easy to make.  Freshly made alfredo is lots better than one that comes from a jar and has no preservatives (win-win). 
 


Chicken Alfredo Spaghetti
2 chicken breasts
2 tbsp extra light olive oil
2 garlic cloves, minced
½ cup butter
½ cup cream
1/3 cup Parmesan cheese, freshly grated
Salt and freshly ground pepper to taste
8 oz spaghetti, cooked per package directions – keep 1 cup of water from pasta
 
Season the chicken breasts on both sides before placing in a heated frying pan with the olive oil.  Remove the chicken when the internal temperature reads 165 and set aside for 10 minutes before slicing.  Add the garlic to the pan and allow to cook for 1 minute, stirring often so it does not burn.  Add in the butter and stir until it melts before adding in the cream and Parmesan cheese.  Add cooked spaghetti  to the pan with the sauce and mix it around.  If the sauce is too thick, gradually add in leftover pasta water.  Season to taste.

Serves 4