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Video: How Tuesday #18

Chicken Alfredo Carbonara

Yields1 Serving

 

 1.50 cups Grated Parmesan Cheese
 1 cup Heavy Whipping Cream
 1 cup Unsalted Butter
 2 Cloves Garlic Crushed
 1 cup Fresh Green Peas
 2 tbsp Olive Oil
 1 cup Sliced or Quartered White Mushrooms
 4 Slices Rough Chopped Proscuitto
 3 Boneless, Skinless Chicken Breasts
 1 Container of Mixed Color Cherry Tomatoes
 1 cup Chopped Italian Parsley
 1 Box or Pakage of Fettucini
 Fresh Ground Pepper
 Salt

1

In a nonstick skillet, heat oil over med high heat and sautee chicken until lightly browned and cooked through.

2

In a sauce pan over medium heat, melt the butter then add the cream and garlic.

3

Bring the mixture up to a slow simmer and start adding cheese a 1/4 cup at a time, whisking constantly. Incorporate all of the cheese and simmer until desired thickness has been achieved. Keep this mixture moving or the cheese can burn.

4

Salt and pepper to taste. Set aside on a warmer burner.

5

In the pan the chicken was cooked in, sautee the mushrooms until they start to sweat and brown.

6

Add the Proscuitto and peas and cook for 3 minutes.

7

Split the tomatoes down the center lengthwise and add to the pan then cook for 1 minutes.

8

Add 3/4 cup of the alfredo and 1/4 parsley to the mix and toss.

9

Add cooked pasta to the mixture and toss to coat.

10

Serve in a bowl or plate with sliced chicken on top and a garnish of parsley.

Ingredients

 1.50 cups Grated Parmesan Cheese
 1 cup Heavy Whipping Cream
 1 cup Unsalted Butter
 2 Cloves Garlic Crushed
 1 cup Fresh Green Peas
 2 tbsp Olive Oil
 1 cup Sliced or Quartered White Mushrooms
 4 Slices Rough Chopped Proscuitto
 3 Boneless, Skinless Chicken Breasts
 1 Container of Mixed Color Cherry Tomatoes
 1 cup Chopped Italian Parsley
 1 Box or Pakage of Fettucini
 Fresh Ground Pepper
 Salt

Directions

1

In a nonstick skillet, heat oil over med high heat and sautee chicken until lightly browned and cooked through.

2

In a sauce pan over medium heat, melt the butter then add the cream and garlic.

3

Bring the mixture up to a slow simmer and start adding cheese a 1/4 cup at a time, whisking constantly. Incorporate all of the cheese and simmer until desired thickness has been achieved. Keep this mixture moving or the cheese can burn.

4

Salt and pepper to taste. Set aside on a warmer burner.

5

In the pan the chicken was cooked in, sautee the mushrooms until they start to sweat and brown.

6

Add the Proscuitto and peas and cook for 3 minutes.

7

Split the tomatoes down the center lengthwise and add to the pan then cook for 1 minutes.

8

Add 3/4 cup of the alfredo and 1/4 parsley to the mix and toss.

9

Add cooked pasta to the mixture and toss to coat.

10

Serve in a bowl or plate with sliced chicken on top and a garnish of parsley.

Chicken Alfredo Carbonara
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