Chicken Alfredo has always been a classic dish and one of the most loved Italian cuisine. When preparing this dish, you can either go the traditional route or make it your own by re-inventing the recipe to suit you.
You will need:
2lb chicken breast, parsley, 3 ½ cups of milk, salt, pepper, 3 cloves of garlic fettuccine, mushrooms, olive oil and butter,
Method
1.Start by boiling your fettuccine pasta in a large pot of salted water, drain the water after ten minutes and set the pasta aside.
2.While the pasta is cooking start slicing up your mushrooms and onion. Mince up three cloves of garlic. Slice 2lb of chicken breasts into strips and season the chicken with salt and pepper.
3.Place a large skillet over a medium heat, add two tablespoons of olive oil. Once the oil is heated add in your chicken and onion while stirring occasionally. Remove the chicken when it is cooked through.
4.Add one spoon of butter in the same pan and a little bit of oil, add onion until it is soft, then add mushrooms simmer for a few minutes while stirring occasionally. Add garlic 3 and a half cups of milk or heavy cream and bring it to a boil for 10 minutes, add in the cooked chicken, parsley season with salt and pepper. Now add the pasta into the skillet stir till fully mixed, serve in a bowl and sprinkle parsley and cheese on top.
In order to balance all the flavours, it is always a good idea to have a side dish that is healthy.
Asparagus with lemon
You will need:
20 medium asparagus rinsed and trimmed, 1 fresh lemon, 2tbsp of mayonnaise, ⅛ tbsp of black pepper and salt1 tbsp of dried parsley
Method
1.Place water into the pot with a lid, place a steamer basket inside the pot and add the asparagus. Cover the pot to bring to a boil over high heat. After a few minutes reduce the heat to medium. 2.Cook for 8 minutes or until the asparagus is easily pierced with a fork. Do not overcook the asparagus.
3.While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the lemon juice into the bowl then add mayonnaise, parsley, pepper, and salt then stir.
4.When the asparagus is tender, remove the pot from the heat, place the asparagus into a serving bowl, drizzle lemon sauce over the asparagus.
Lilac 