This dish is a favourite with my kids – and that, my friends, makes it a winner!
Tender Chicken Alfredo
Total Time: less than 60 mins Prep: 15 mins Cook: 30 mins Serves: 4
Splash of olive oil
1/2 c prosciutto
2 chicken breasts, roughly chopped
300g dry pasta (such as penne)
1/2 c unsalted butter
1 shallot, minced (or sub 1 small onion)
4 cloves garlic (minced)
1 cup heavy cream
1 cup finely grated parmesan (plus a little extra for garnish)
Salt and fresh ground pepper to taste
1/2 c fresh basil chopped (plus a little extra for garnish)
Prepare large pot full of water and bring to a boil for later use.
Meanwhile, heat a large heavy bottomed saute pan, pour in a splash of oil and fry the prosciutto. Once slightly crispy remove from pan. Put chicken in pan and fry until cooked, approximately 5 minutes. Remove chicken from pan. Use a paper towel and wipe out any charred bits and excess oil.
Place pasta in boiling water and cook al dente according to package directions. Drain in a colander but reserve 1/4 cup of the pasta water.
While the pasta is boiling, heat pan over medium heat and place butter in and allow to bubble. Add shallot and garlic and saute for approximately 5 minutes. Add cream and bring to a boil, simmer, stirring constantly for about 5 minutes, until it has reduced slightly. Remove from heat.
Return the pasta to the pot you cooked it in and put it over medium high heat along with the reserved pasta water. Add the cream sauce, the basil, chicken and prosciutto. Also add 3/4 of the parmesan along with some salt and pepper to taste. Plate or present in a large dish using remaining parmesan and basil as a garnish. Serve immediately and enjoy!
But you, Lord, are a compassionate and gracious God,
Slow to anger,
abounding in love and faithfulness.
Psalm 86:15 (NIV)