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Chicken Alfredo Pasta
2 Tbls olive oil
1 Tbls lemon juice
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
2 tsp minced garlic
1 pound boneless skinless chicken breasts
1/2 pound fettuccine pasta
3 Tbls butter
1/4 tsp minced garlic
2 Tbls flour
2 Cups heavy cream
½ Cup shredded parmesan cheese
1/8 tsp ground black pepper, to taste
1/8 tsp salt, to taste
Dash of nutmeg (optional)
Fresh parsley (optional topping)
More shredded parmesan cheese (optional topping)
Combine the first seven ingredients (everything listed above the chicken breast) and mix well. Pour mixture over chicken breasts in a resealable bag and marinate for at least four hours in the refrigerator.
After the chicken has had time to marinate, heat a skillet to medium-high heat. Cook chicken for approximately 5 minutes on each side. Once the chicken’s internal temperature reaches 165 degrees, remove from heat and let it rest.
Meanwhile, prepare fettuccine according to package directions. Be sure to salt the water! Reserve about ½ cup of pasta water.
For the sauce, heat a bottom heavy pot to medium-high heat. Add butter and let it melt. Once melted, add minced garlic. Cook for 1-2 minutes, just enough to allow garlic to infuse with butter. Add flour to the pan, and stir well. Cook for 1-2 minutes, you’re looking for a blonde roux. Lower heat and add heavy cream. While stirring, add parmesan cheese. Add salt, pepper and nutmeg to sauce once cheese has melted. Stir sauce until it starts to thicken, then remove from heat.
Slice chicken into strips. Plate pasta, then spoon over desired amount of alfredo sauce, then lay one of the sliced chicken breasts on top. Sprinkle it with fresh parsley and parmesan cheese, and enjoy!
Chef Serge Tip: If the sauce is too thick, add a tablespoon of pasta water at a time until it reaches desired thickness.