SUN-DRIED TOMATO FETTUCCINE ALFREDO

SUN-DRIED TOMATO FETTUCCINE ALFREDO
An adaptation of Chungah’s recipe from Damn Delicious
Servings: 4

INGREDIENTS

INSTRUCTIONS

  1. Boil water in a large pot and cook the pasta as per the instructions on the package
  2. Season chicken with olive oil, Italian Herbs seasoningPink Himalayan Salt and Black Pepper Ground 
  3. Heat 1 tablespoon of butter in a large pan over medium-high heat. Cook the chicken for 5-7 minutes each side, depending on the thickness of the breast. Let it rest for 5 minutes before slicing, then set aside
  4. Add the remaining butter to the pan. Throw in the garlic and let it simmer for a minute or two, until aromatic. Whisk in the tomato paste, flour, and Basil Rubbed until lightly caramelized, about 1 minute
  5. Gradually pour the milk followed by the Roasted Garlic & Sun-dried Tomato Seasoning and continue whisking for about 5 minutes. Add the cream cheese and Parmesan and keep whisking for 2 minutes until the sauce is smooth. Add more milk if the sauce thickens too much
  6. Add the fettuccine and sliced chicken to the sauce, and stir smoothly to combine. Season with salt and pepper, to taste
  7. Top with Parmesan and parsley

Enjoy!

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