183
Serves 4
INGREDIENTS
- pasta, preferably linguine
- oil
- salt for pasta
- 4 chicken breasts
- garlic salt
- paprika
- 2 tablespoon butter
- 2 teaspoons minced garlic
- 1 tablespoon flour
- 1 cup milk
- 1 chicken stock cube
- half a cup of pasta water, or hot water
- thyme
- cracked black pepper
- 3 tablespoons cream
- Mozzarella
METHOD
- In a pot, boil your pasta (preferably linguine) in salt water with a bit of oil until soft.
- Season 4 chicken breasts with garlic salt and paprika, then pan-fry them for 5 minutes on each side
For the sauce
- On medium heat, melt 2 tablespoon of butter in the pan you fried the chicken breast in.
- Immediately add 2 teaspoons of minced garlic and fry for a minute.
- Add in 1 tablespoon of flour and mix until you form a roux.
- Add 1 cup of milk and whisk.
- Melt 1 chicken stock cube in half a cup of pasta water or hot water and pour into the pan.
- Season with Thyme and cracked black pepper.
- Add 3 tablespoons of cream and whisk (optional).
- Finally, grate in Mozzarella cheese.
- Allow the Alfredo sauce to simmer for 2 minutes until slightly thick, but runny.
- Add your boiled pasta and combine with the Alfredo sauce until it is fully coated.
- Serve alongside your fried chicken breast, enjoy!
Chef’s tip: Whisk in 1 teaspoon of flour if the sauce isn’t thick enough, or milk if it’s too thick.