Ingredients
- 300gm of chicken breast, cut into chunks or strips.
- 1-2 tsp oil.
- 1/2 tsp each salt/ pepper and onion (for seasoning the chicken)
- 200gm rigatoni pasta (or any long flat pasta).
- 3 tbsp or 45gm butter.
- 3 tbsp flour.
- 1/4 tsp garlic paste.
- 3/4 heavy liquid cream (whipping cream).
- 1 cup milk.
- 1 cup grated paramesan cheese or use a combination of mozarella and emmental cheese).
- 1/4 oregano Bouquet garni (rosemary, thyme, bay leaves)
- salt or bouillon powder to taste.
Instructions/ Procedure
- Season the chicken strips/ chunks with the salt bouillon powder, onion powder and pepper. Let this sit for at least half an hour.
- Heat the oil on non-stick frying pan, then brown the chicken in batches without crowding the pan making sure both sides are cooked for about 2-3minutes per side, remove and set aside. At this point, if you want to smoke the chicken to give it a barbeque aroma, you can do so.
To make the pasta
- You can substitute the Parmesan with a combination pf mozarella and any swiss cheese, finely grated. Also, add and extra quarter cup of milk if you are substituting in order to keep the sauce smooth and not too tick.
- Melt the butter in a medium pan over low het. Add the garlic paste and fry until fragrant.
- Then add the heavy cream, milk and bouquet garni, simmer for about 5minutes on low heat . Next add the cheeses and whisk it quickly until it melts. If you find the sauce to thick, add extra quarter cup of milk to thin it out slightly. Add the chicken into the mixture, adjust salt and simmer for another 5minutes to ensure that the chicken is well cooked. Turn off the heat and set aside.
- Next cook about 200gm of frigatoni pasta according to package instructions and drain. Return the pasta back into the pot then add the chicken alfredo sauce into it and toss to combine.
- Serve hot and garnish with chopped coriander or parsley.
Enjoy!
