This is a recipe for the meat, gluten and dairy eaters out there. Obviously, I didn’t touch this dish, but it was the dish A. requested for his birthday dinner. It was pretty simple, and apparently tasted really good. It’s also a cinch to make. It takes about 15 minutes in total to make this dish if you’re organized.
Finding an “authentic” dish for Alfredo is practically impossible, because there is no such thing. This maybe because it is not an Italian dish, but it is ubiquitous in “Italian” restaurants here in the US.
Anyhow, onto the recipe.
CHICKEN ALFREDO WITH PEAS
adapted from Food.com: Alfredo Sauce by Marg (CaymanDesigns)
- 85 – 100 g (3 – 3.5 oz) dry pasta
- 1 small chicken breast, sliced into thin strips
- 1 handful frozen peas
- 28 g (2 tablespoons) salted butter
- 4 tablespoons double/heavy cream
- 4 tablespoons freshly grated Parmesan or Pecorino Romano
- 1 pinch potato starch, if needed
- salt and pepper to taste
1. Cook the pasta according to packet’s instructions. In the last 4 minutes, add the chicken to the pasta and water pot. In the last minute, add the peas.
2. Meanwhile make the sauce. In a small frying pan, heat the butter until melted. Add the cream and cheese, and gently heat until the cheese has all melted. Season to taste. If the sauce is a little thin, add a pinch of potato starch, stir and let thicken.
3. Drain the pasta, chicken and peas. Add the sauce and toss to coat. Serve and enjoy!