This creamy and light, chicken alfredo is not only easy to make, but it's a good comfort food for kids as well for adults
Prep Time20mins
Cook Time15mins
Total Time35mins
Course: Main Course
Cuisine: Italian
Servings: 4people
Ingredients
200gspaghettior fettuccine
350gchicken breastboneless
1tspsalt
½tsppepper
1lime juice
2tbspolive oil
30gmushroomsliced
2tbspbutter
1onionchopped
3garlic cloveschopped
¾cupheavy cream
½milkif needed
½cupparmesan cheese
3triangle cheese
¼cupparsleychopped
¼cupcoriander chopped
2tbspItalian seasoning
Instructions
Cook the pasta according to package instructions then drain and set aside
Slice the chicken into strips and season all over with salt, pepper, and lime. Let this sit for at least half an hour. Heat olive oil in a nonstick pan and saute chicken until lightly golden for about 5 minutes. Remove chicken from the pan and set aside. In the same pan add sliced mushroom and saute them until done.
Melt the butter in a pan over low heat. Add onion and saute until soft, then add garlic and saute until fragrant.
Add the cream and simmer over medium heat until beginning to thicken. Next, add the parmesan and, triangle cheese and whisk it in quickly until it melts. If the sauce too thick, add an extra cup of milk to thin it out slightly,
Add chicken and mushroom back to the pan, along with parsley, coriander, Italian seasoning. Adjust salt and pepper and simmer for 5 minutes.
Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat.
Serve hot and garnish with chopped fresh coriander or parsley.