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Oh My Chicken Alfredo

25 Minute Oh My Chicken Alfredo. Oh my indeed. Give it a go and thank me later!


Serves: 4 Time: 25 minutes

 

Ingredients

  • 3 garlic cloves, minced

  • 250g spaghetti or linguine

  • 350g chicken breast, cut into small cubes

  • 50g bacon lardons

  • 150mls double cream or creme fraiche

  • 100g peas, defrosted if using frozen

  • 40g parmesan cheese, grated

  • big bag of rocket or other salad

  • pack of asparagus spears

Optional Dressing

  • 1/2 Tablespoon Olive Oil

  • 1 Tablespoon Balsamic Vinegar

  • 1 Teaspoons Wholegrain Mustard

  • Crushed Garlic Clove

  • Black Pepper

Method

  1. Boil a full kettle while you prepare your chicken pieces. Heat a drizzle of olive oil in a large pan, once hot throw in the chicken with some salt and pepper and fry until nicely browned for 8 minutes. Once done set aside for later.

  2. Meanwhile, cook the pasta in a pot with the boiling water from the kettle, once it starts boiling again time 12 minutes. Once done, drain.

  3. Next, using the same pan that the chicken was in, whack in the bacon lardons and cook evenly for 3-4 minutes. Once done, throw in 2 of the minced garlic gloves and cook for a further minute.

  4. Next throw in the cream and 100ml of water, stir to combine, then whack your chicken back into the pan too, season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 3 minutes until the sauce has thickened. Once 3 minutes have passed, throw in the peas to heat through for 1 minute.

  5. Meanwhile, heat half a tablespoon of oil in a separate medium sized frying pan, add the asparagus along with the remaining minced garlic, salt and pepper, and cook for around 2 mins on a high heat. Next reduce the heat to the lowest setting and place a lid over the pan and continue to cook for 5-6 minutes. Longer if you prefer your asparagus softer.

  6. Finally, prepare your dressing by mixing all the ingredients together and plate up your salad with the cooked asparagus on top, drizzled with the dressing - and serve your drained pasta with the sauce drizzled over and sprinkle each plate equally with the Parmesan cheese. Or if your pan is big enough, you can put the drained pasta into the pan with the sauce to combine before plating up. Delish!


 

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Hope you loved it!

Rosie ❤️

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