This is what happens when you take the classic Alfredo sauce for pasta and mix it with shredded chicken breasts. Everything gets melted and rich and delicious. Served over plain pasta, like here, or by itself, with bread, rice etc. The Chicken Alfredo is a staple in many Italian-American restaurants nowadays. It's a tad too rich to have on a regular basis, but lovely and a must-try indulgence every now and then.
Last year: Tuna, red onion and sesame wraps.
Two years ago: Crepes with macadamia cream and lychees.
Three years ago: Dulce de leche, Sweet tart crust and Mini tarts with dulce de leche and red currants.
Ingredients (serves 2):
- 2 chicken breasts (about 100 g each)
- 50 ml chicken stock
- a glug of olive oil
- 1 thick slice of butter
- 1 yellow onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly grated
- 200 g creme fraiche or sour cream
- 75 g grated Parmesan (plus extra to serve)
- 200 g fussili (or any other pasta) to serve
Boil the pasta according to package instructions. Drain and set aside.
Cook the chicken breasts in olive oil and chicken stock in a loosely-covered pan until fried and golden all over (about 20 minutes, turning them once on the other side).
Remove them from the pan and set aside. Heat the butter in the pan and add the chopped onion. Fry it on low heat until soft and lightly golden:
Add the cream and the grated Parmesan cheese.
Mix well until the sauce comes together (2-3 minutes). Also add the salt and pepper. Chop the chicken breasts and add them too:
Mix well and it's done. Remove from the heat and divide between serving plates, topping the pasta (if using). Dig in! :)