Chicken with Spiral Pasta Alfredo

The other day I was looking at a pasta cookbook and saw a really appetizing picture of chicken fettuccine alfredo. I started to crave it but (1) I didn’t have fettuccine patsa at home then and (2) I didn’t have any heavy cream. Hmmm…

Well, I substituted the fettuccine with some spiral pasta instead and promptly went online for a heavy cream substitute. I was so surprised to note that I only needed butter, milk and some flour to make the cream. So here goes the recipe!

Chicken with Spiral Pasta Alfredo

Ingredients:

For the cream:
1/3 cup butter
3/4 cup milk
1 tsp flour

For the chicken:
oil for frying
2 chicken fillets
flour
1 egg
fresh bread crumbs

For the pasta:
1 small white shallot
200 grams spiral pasta
150 grams mushrooms
1 cup parmesan cheese

Procedure:

Make the ‘heavy cream’ by melting the butter slowly. Just when the butter is melted, pour the milk in and stir. Put the flour, stir and set aside.

Using a meat tenderizer or mallet, pound the chicken fillets between two sheets of plastic wrap. (I have a trusty wooden meat tenderizer I use for this.) Season with pepper and salt and then set aside.

Next up, line 3 bowls with the flour, beaten egg and fresh bread crumbs. Dredge the chicken with these ingredients in the same order.

Put enough oil into a frying pan and fry the chicken fillets till golden brown. (At this time, I turned the oven to 150C because I wanted to keep the chicken warm after frying.)

While the chicken is cooking, boil the spiral pasta and grate the Parmesan cheese.

Now, saute the shallots till tender and translucent. Put in the mushrooms and cook for a few minutes. (If the chicken is done, put them on a glass plate and put it in the oven to keep warm. You can turn the oven off at this point.)

Add the cooked spiral pasta onto sauteed onion and mushrooms. (I don’t drain pasta anymore since learning this from an Italian cook.)

Add the ‘heavy cream’, cheese and season with salt and pepper to taste. Leave to cook for a few more minutes or until the cheese has melted and then plate the pasta.

Get the chicken out of the oven. Cut it into strips and place over the pasta alfredo. Serve hot!

I served this dish with a nice green salad on the side and a glass of red wine. Heaven!

---

Did you enjoy this post? Why not leave a comment below and continue the conversation, or subscribe to my feed and get articles like this delivered automatically each day to your feed reader.

HomeCookingDiva.com | Powered by WordPress | ElegantBlue is a custom theme by Nathan Rice