Recipe: Pasta with Chicken Alfredo Sauce

Ingredients

Golden Penny Eliche

Chicken

Cooking Cream

Onion

Garlic

Seasoning Cubes

Yellow Pepper

Parmesan Cheese

Butter

Salt

Rosemary Leaves

Black Pepper

Oregano     

Curry

Preparation

Debone your Chicken (or buy boneless and skinless Chicken cuts),  slice it into chunks, season it with two seasoning cubes, rosemary leaves, Black Pepper, Oregano, Curry and mix together.

Thinly dice your yellow pepper, slice a quarter of an onion and garlic and set aside.

Add approximately 2-3 tablespoon of butter in a pan, let it melt and sizzle. Put your Chicken into the sizzling  butter and allow to cook (don’t stir till you get the golden brown on the down side, carefully flip the other side and get your golden brown).  Cook till Golden and tender.

Remove Chicken from pan and immediately add your Garlic, Onions and Yellow Pepper, let it sauté for a few mins and pour the cooking milk. 

Grate the Parmesan cheese into the sauce followed by your Chicken and stir.  Cook on low heat and adjust your seasoning.

Bring a pot of water to a rolling boil; add two teaspoons of salt and groundnut oil, when it is boiled pour in your Eliche pasta and let it boil for 7 to 10 mins or till al dente.

When cooked drain in a colander and pour the pasta back into the pot, put the pot of pasta on low heat and pour the Chicken Alfredo sauce into the pot of pasta, stir together, let it cook for a minute and serve.

Good luck and don’t forget to share with friends.