Almost Chicken Alfredo

[MexicoKaren]

For something a little lighter than the full cream deal:

SKILLET CHICKEN ALMOST ALFREDO WITH VEGETABLES


1/2 lb chicken breasts, sliced thin into strips
2 TBS butter
Salt and pepper

3 TBS butter
3 cloves garlic, chopped
1 cup chicken broth
½ cup cream

I cup broccoli, chopped
1 cup carrots, sliced julienne

½ pound fettuccine noodles
½ cup freshly grated parmesan cheese, plus more for garnish

Cook fettuccine noodles, broccoli and carrots together in a generous pot of boiling water for about 8 minutes, drain.

Meanwhile, in a skillet that is large enough to accommodate entire dish, sauté chicken pieces in butter until done, stirring frequently. Season to taste. Do not overcook. Set aside.

In same skillet, add 3 TBS butter and sauté on medium heat garlic until almost caramelized. Add broth to deglaze skillet, let simmer a few minutes, scraping bottom of skillet. Then add cream and ½ cup parmesan cheese, stir until slightly thickened.

Add chicken, stir in noodles and vegetables. Sprinkle with more parmesan cheese and stir gently. Serves 2 generously.

 

[BreezyCooking]

Sounds wonderful - thanks!

 

[msmofet]

yummy yummy!!

 

[Cooking Goddess]

Karen, you're recipe sounds great! Have you ever used 1/2 and 1/2 instead of the cream? It's something I always have on hand since I've used it in scones when they call for heavy cream - and it substitutes fine for scones.

 

[MexicoKaren]

CG, there's no such product here in Mexico, although evaporated milk is a fairly good substitute. The cream here is very heavy cream - really scrumptious. You can certainly mix it with milk for 1/2 and 1/2.

 

[kadesma]

Karen, good heavens, your recipe is making my mouth water..Was trying to decide what to do with some chicken, now I'm set..Thanks for sharing.
kades

 

[MexicoKaren]

Oh thanks, CJ - hope you enjoy it. We sure do!